Put vegetables in water, boil a few minutes, reserve water. Mix all, roll into shape, cover with breadcrumbs, bake 40 minutes at Mark 6 Serve with gravy made with tomato puree garlic and reserved water. OH- forgot essential detail - must roast the hazel nuts at about 300 until skins blacken and then remove the skins - roasting hazelnuts makes all the difference (dont eat them all separately-)
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 155.2mg||5 %|
|Potassium 67.3mg||2 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 15.1g|
|Protein 3g||4 %|
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Calories per serving: 90
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