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Suggest a better descriptionPeel the carrot, celeriac and potato. Trim the celery and courgette. Cut all the vegetables into small, neat cubes. Heat 2tbsp oil in a frying pan over a low heat and cook the carrot, celeriac and potato for 2 minutes, stirring occasionally. Stir in the wine and boil until reduced to a glaze. Stir in half the chicken stock. Add the celery and cook for 5 minutes, then stir in the courgette. Continue cooking, gradually adding the remaining stock and stirring, until all the vegetables are just tender and the essence has evaporated. Stir in the remaining olive oil, and the coriander and season. Serve hot.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 1 servings | ||
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Calories: 191 | ||
Calories from Fat: 119 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 363.6mg | 13 % | |
Potassium 279.3mg | 7 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 9.4g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 191
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