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Pychotka.pl – Przepisy Kulinarne

Pasternak i marchewka pieczone z syropem klonowym

Składniki:

    • 30 dkg mini marchewek
    • 30 dkg pokrojonego na 5 cm kawałki pasternaku
    • 2 łyżki oliwy
    • 3 łyżeczki syropu klonowego
    • 1 łyżeczka musztardy ziarnistej
    • sok z połowy pomarańczy
    • 1 łyżeczka otartej z pomarańczy skórki


    Sposób przyrządzenia:

    Kawałki pasternaku pokroić wzdłuż na ćwiartki. Marchewkę i pasternak wymieszać w naczyniu żaroodpornym z oliwą i piec w piekarniku nagrzanym do temperatury  180 stopni C przez 30 minut. Syrop klonowy wymieszać z musztardą, sokiem i skórką pomarańczową, dodać do naczynia z pasternakiem i marchewką, piec mieszając 10 do 15 minut aż sos zacznie karmelizować.

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