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Squashsuppe, fisk med ris og grønnsaker, eple-pæresmuldrepai
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Ingredients
- 100 g langkornet hvit ris
- 400 g vann, pluss ekstra til bløtlegging av ris
- 2 hvit fiskefileter, uten skinn, 150-180 g hver (feks. kummel, sjøtunge, abbor)
- 1 ts salt, pluss ekstra etter smak
- 2 klyper pepper, malt, pluss ekstra etter smak
- 6 cherry tomater, kuttet i halve
- 120 g eple (1 eple), kuttet i biter (1.5 cm), kjerne fjernet
- 120 g pære (1 pære), kuttet i biter (1.5 cm), kjerne fjernet
- 1 ss honning
- 1 ss sitronsaft
- 130 g gulrøtter, delt i stenger (1 cm x 5 cm)
-
4
asparges, grønn, delt i halve på langs hvis tykkere enn 1 cm
or 150 g brokkoli delt i buketter - 40 g hvetemel
- 20 g brunt sukker
- 20 g smør
- 150 g løk, kuttet i biter (4 cm)
- 1 hvitløksfedd
- 250 - 300 g flaskegresskar, skrellet, kuttet i biter (3 cm)
- 20 g "extra virgin" olivenolje
- 80 g tomat, moden, delt i biter
- gressløk, fersk, hakket, til pynt
- Nutrition
- per 1 porsjon
- Calories
- 3480 kJ / 832 kcal
- Protein
- 43 g
- Carbohydrates
- 105 g
- Fat
- 22 g
- Fibre
- 13.2 g
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