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Striped Bass With Sautéed Spinach And Parsnip-Celery Puree

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Campbell's Kitchen
Related tags
sides thanksgiving dinner
Nutrition per serving    (USDA % daily values)
CAL
216
FAT
24%
CHOL
4%
SOD
52%

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Ingredients for 6 servings

1 cup uncooked barley

4 cups plus 2 teaspoons water

1 medium parsnip, peeled and diced (about 1 1/4 cups)

1 can (10 3/4 ounces) Campbell's® Healthy Request® condensed cream of celery soup

1 orange

1 teaspoon olive oil

2 packages (6 ounces each) fresh baby spinach

2 teaspoons unsalted butter

1 3/4 teaspoons kosher salt

6 fillets (4 ounces each) striped bass or sea bass

1/8 teaspoon ground white pepper

2 tablespoons canola oil

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