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BRENDA MARQUEZ
African vegetable stew
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Ingredients
Directions
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Heat 4 tablespoons of oil and fry the aubergine cubes in a few portions brown. Always remove from the pan and drain on kitchen paper.
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Add the rest of the oil and fry the onion for about 5 minutes at a low setting. Add the garlic and spices and fruit for another minute.
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Scoop the potato and carrot cubes through and pour in the stock. Leave to simmer for about 10 minutes with the lid on the pan.
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Add the zucchini, pointed cabbage and eggplant and stir well. Cook for another 10 minutes. Tasty with flat bread or nut rice.
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70 minMain dishold white bread, fresh parsley, garlic, olive oil with truffle flavor, calffricandeau, fresh green asparagus, tap water,veal croquette with truffle parsley filling -
25 minMain dishceleriac, olive oil, shallot, mixed mushroom, almond, hazelnut, cashew nut, Spinach, soft goat cheese, lemon,vegetable tart with goat's cheese and mushroom-nut tapenade -
45 minMain dishlamb roast, mustard, dried thyme, freshly ground black pepper, butter, orange juice,lamb roast from the oven -
45 minMain dishwine sauerkraut, baby potatoes, Confit De Canard, breakfast bacon, freshly sour apple, unsalted butter, dried cranberries, mustard, liquid honey,confit de canard with sauerkraut and potatoes
Nutrition
300Calories
Sodium0% DV0g
Fat26% DV17g
Protein12% DV6g
Carbs9% DV27g
Fiber0% DV0g
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