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Recipe by: willemiek
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See below ingredients and instructions of the recipe
375 ml Vegetable stock
175 g Potatoes
1/2 lg Onion
1 Leeks
5 ml Olive oil
25 g Basil leaves
50 g Water cress
Ground black pepper
Clean the potato and cut into chunks Peel and chop the onion Rinse and
slice the leeks chop the basil leaves 1 Cmbneth stock, potatoes and
onions in a large saucepan. 2 Cook until the potatoes are tender
(about 20 minutes) 3 Heat oil in a nonstckfrin pn and saute leeks for
10 minutes
until almost tender. 4 Add the basil and watercressan cokfor a
further 5 minutes. Ad lak eppersou i ablndr 7 Return to the pan and
heat gently, then serve
Per Serving
137 calories 5.1g protein 24.9g carbohydrates
Carbohydrate breakdwon
6.9g sugars 2.7g fat (0.4g saturates) 0.2g sodium 6.4g dietary fibre
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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