Purée de panais au mascarpone et cabillaud, jus vert - Cookidoo® – the official Thermomix® recipe pl
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Ingredients
- 2 bouquets de persil frais
- 175 g d'eau
- 550 g de panais
- 120 g de mascarpone
- du sel
- du poivre moulu
- 600 g de dos de cabillaud
- 2 c. à soupe d'huile d'olive
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