SuperValu offer February 2023 - page 22 *

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SuperValu offer  - Sales products - garlic, gnocchi, sausage, parmesan, butter, flour, cloves, gloves, vitamin c. Page 22.
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Scroll through this SuperValu leaflet valid from - to - to see the latest deals. On 32 pages of the current offer, you will find the best deals from the Supermarkets category. This SuperValu leaflet offers discounts on more than 223 products, making sure you get the best deal on the things you buy! If you want to save on your next shopping trip to SuperValu, don't forget to look through the entire leaflet from page 1 to page 32. On the current page you will find promotions on butter, flour, garlic, gloves, gnocchi, sausage, vitamin c; however, this leaflet from SuperValu offers many other discounts on goods like -. If you want to shop smart and save on your next shopping trip to SuperValu, don’t miss the latest leafletr full of amazing prices and wonderful discounts. Come back to My Leaflet every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

* Valid at all SuperValu stores

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What's In Season This January Beetroot is the perfect in season veg to kick start your year. Did you know it's a great source of vitamin C, naturally fat free and high in fibre and protein! Beetroot Gnocchi with Walnuts and Sage Serves: 4 | Prep: 10 mins | Cook: 1 hour 5 mins Ingredients: 400g potatoes (baking), washed and peeled 250g uncooked beetroot, stems removed and washed 100g plain flour, plus extra for dusting 1 tbsp olive oil 2 garlic cloves 12 sage leaves, chopped 25g walnuts, chopped 150g baby spinach 80g parmesan, grated (plus extra for serving) 25g butter Method: 1. Heat the oven to 180°C. To make the gnocchi, put the beetroot, potatoes and garlic on a baking tray and brush with olive oil. Roast for 1 hour or until cooked. The beetroot and garlic will cook quicker so check and remove them from the oven when cooked. 2. Allow to cool, then peel the beetroot using gloves to avoid stains. Peel the garlic cloves. 3. Blitz the beetroot and garlic using a hand blender or food processor, creating a pureé. Add the beetroot puree to a large bowl. Peel the potatoes and add to the bowl with the beetroot, flour and parmesan and mash well. Tip the mixture out onto a lightly floured work surface and knead until it forms a dough. Cut into four pieces and roll each into a long sausage. Cut each piece into 2cm x 2cm chunks. Set aside. 4. Heat olive oil in a pan and fry the sage leaves and walnuts until crispy and slightly browned. Tip into a bowl with the oil left in the pan. In the same pan, wilt the spinach and set aside. 5. Put the gnocchi in a large saucepan of boiling water and cook for 2 mins until they pop up to the surface. You may need to do this in batches. 6. To serve: Put the spinach on the base of your favourite pasta bowl, then add a portion of the drained gnocchi, some walnuts, sage and a drizzle of the oil you kept. Grate over a little more parmesan and enjoy. 22 Prices correct at time of print. Available in selected stores. Click on the recipes to order the ingredients online SuperValu Jess Murphy Brand 8 Ambassador €1.50 SuperValu Beetroot Bunch 3pce Guaranteed Irish All together better

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