Nutrition balance score
Good
Glycemic Index
71
High
Nutrition per serving
Calories2818.2 kcal (141%)
Total Fat146.3 g (209%)
Carbs306.4 g (118%)
Sugars34.8 g (39%)
Protein66.1 g (132%)
Sodium3523.3 mg (176%)
Fiber51.5 g (184%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
IN THE OVEN
Step 2
- Preheat the oven to 225°C/425°F/Gas
Step 3
- Crush the potatoes using a potato ricer, or grate them.
Step 4
Mix with the rice flour, oil and salt to form a dough.
Step 5
Press the dough out into a flan dish (approx.
Step 6
22cm/8/2in diameter).
Step 7
Bake for 30 minutes or until the crust is golden brown.
Step 8
- Trim off any tough stalks from the cavolo nero and tear the leaves into pieces.
Step 9
- Fry the shallots in oil until they start to soften and then add the mushrooms and thyme and a sprinkling of salt to encourage the mushrooms to release their liquid quickly.
Step 10
When the mushrooms have coloured nicely, add the cavolo nero and gently fry for about another minute.
Step 11
Sprinkle over the arrowroot and stir, then add the oat fraîche, soy sauce, Dijon mustard, garlic and pepper.
Step 12
Leave to simmer gently until thickened.
Step 13
Pour the creamed mushrooms into the crust and serve.
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