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Ingredients
- 350 g Fenchelknollen, in Stücken
- 50 g Essig
- 60 g Olivenöl
- 3 Orangen, unbehandelt, von 1 Orange 1 TL Schale fein abgerieben und 70 g Saft ausgepresst und 2 Orangen filetiert
- 10 g Senf
- 35 g Agavendicksaft
- 1 TL Salz
- ½ TL Pfeffer
- 50 g Pinienkerne (3 EL)
- 1 - 2 Stängel Minze, gehackt
- Nutrition
- per 1 Portion
- Calories
- 1114 kJ / 266 kcal
- Protein
- 3 g
- Carbohydrates
- 22 g
- Fat
- 20 g
- Saturated fat
- 3 g
- Fiber
- 4.6 g
- Sodium
- 656 mg
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