Filter
Reset
Sort ByRelevance
Imam Qadriyyah S. Mabel-Doroth
Arugula-broad bean stew with beef chipolata
Stew of beef chipolata, onion, potatoes, broad beans, sundried tomatoes, thyme, milk, butter and arugula.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the chipolata sausages reach room temperature.
-
Cut the onion into coarse pieces. Cook them together with the potatoes in plenty of water for 15 minutes until done. Add the broad beans for the last 5 minutes.
-
Meanwhile, cut the dried tomatoes into small pieces. Ris the leaves of the sprigs of thyme.
-
Heat the grill pan and grill the chipolata sausage in 8 min. Until done. Times regularly.
-
Heat the milk in a saucepan over low heat. Drain the potatoes and broad beans.
-
Add the warm milk and butter and crush with the puree rammer.
-
Scoop the arugula, thyme and sundried to it. Divide the stew over the plates and serve with the chipolata sausages.
Blogs that might be interesting
-
45 minMain dishbread mix white, unsalted butter, tap water, Broccoli, sardines in olive oil, Mozzarella, Red Pesto,plate pizza with sardines -
30 minMain disholive oil, ketjapmarinademanis, garlic, pork fillets, potato slices natural, pepper raw vegetables, pineapple pieces, salad dressing honey / mustard,pork fillets with potato salad -
30 minMain dishboiled beetroot, deleted carrots, garlic, cumin (djinten), (olive oil, couscous, boiling water, lemon, arugula, canned chickpeas, halloumi 43 cheese,grilled halloumi with homemade rucola hummus -
20 minMain dishchicken fillets, salt and freshly ground pepper, butter, watercress, whipped cream, horseradish,chicken fillet with watercress sauce
Nutrition
550Calories
Sodium13% DV320mg
Fat26% DV17g
Protein50% DV25g
Carbs23% DV68g
Fiber52% DV13g
Loved it