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Roasted chicory with Haselnusspanade Recipe

Roasted chicory with Haselnusspanade

Recipe Ingredients for Roasted chicory with Haselnusspanade

8 St Chicoreeköpfe
2 pcs Eggs
80 grams White breadcrumbs
60 g Grated hazelnuts
100 ml Peanut oil
200 grams Quark
1 pc Unbeh
Orange (juice it) 1 pc
Unbeh Lemon (juice it)
some Salt
some Pepper

Roasted chicory with Haselnusspanade Recipe Directions

The Chicoreeköpfe halve lengthwise, squeeze, pat flat with a broad knife on a board evenly. The turn ends, so that there are about 5 to 6 cm long packet. This turn in the egg, wipe and coat in the mixture of bread crumbs and hazelnuts. Fry in hot oil on both sides not to good. For the curd sauce mix all ingredients and season with salt and pepper to taste. Sauce for the rich chicory.


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