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Saint-Jacques au curry, fenouil et fondue d'endives
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Ingredients
- 200 g d'oignons blancs, en quartiers
- 2 c. à soupe d'huile d'olive
- 350 g de fenouils, en quartiers
- 3 c. à soupe de curry en poudre
- du sel
- 250 g de crème liquide 30-40% m.g.
- 100 g d'eau
- 300 g d'endives, en fines lamelles
- 20 noix de saint-jacques
- Nutrition
- per 1 portion
- Calories
- 1974 kJ / 474 kcal
- Protein
- 39 g
- Carbohydrates
- 11 g
- Fat
- 29 g
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