Food Orange Polenta with Caramelized Chicory
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Quick Info: Vegan 660 Kcal just 40 minutes
What a taste experience: creamy orange polenta, nestles here on bitter sweet chicory heads, rounded off with crisp hazelnuts and fine rosemary . A wonderful dish that makes good things neat and is easy. Nothing like ran!quantities for 4 portions
for the orange polenta1 tbsp village powder1.5 teaspoon salt300 g polenta1 l water3 oranges for the chicory8 head chicorée50 g margarine4 teaspoon pneumatic sugar0.5 tl salt4 el olive oil1 teaspoon chili flakes80 g hazelnuts4 branches rosemary1 tablespoon balsamic
rub the bowl of oranges and squeeze the juice.
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bring the water with vegetable humming powder and salt to a boil, add orange juice and shell. Leave the polenta with stirring and then let it swell.the chicories of length to quarters. Gross the hazelnuts, as well as the rosemary. In a large pan, heat the margarine with sugar and salt. The chicorée roast for 5 minutes, contact in between. Deglaze with balsamic, add hazelnuts and chopped rosemary. Arrange the chicory together with polenta, garnish with olive oil, rosemary branches and chilli flakes.
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