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Kristy Pierce Bishop
Broad beans from kosovo
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the potatoes lengthwise in slices of 1/2 cm thick. Place them slightly overlapping on the baking paper on the baking trays and drizzle with olive oil.
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Put the baking trays in the oven and fry the potatoes in 25-30 minutes until tender and golden brown.
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Remove the potatoes from the oven and brush them with a thin layer of pesto. Put the slices of tomato on top and add pepper.
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First sprinkle with the celeriac or parsley and then with the grated cheese. Put the baking trays back into the oven for about 10 minutes until the cheese has melted.
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In the meantime, heat the broad beans and pour them off. Divide the broad beans over warm plates and spoon the potato dish or serve the broad beans separately.
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30 minMain dishRed onion, mushrooms, crumbly potato, fresh kale, semi-skimmed milk, unsalted butter, coarse Zaanse mustard, sunflower oil, garlic,rich kale stew -
840 minMain dishdried white beans, onion, olive oil, root, celeriac, dry white wine, balsamic vinegar, tomato cubes, vegetable stock, pasta, parsley, ground old cheese,white bean soup with pasta -
40 minMain dish(deer) steaks, olive oil, butter, onion, winter carrot, celery, cloves, cinnamon stick, cherries, cherry beer, potato, cherry confiture,deer steak with cracked gravy -
20 minMain dishfresh newborns, mild olive oil, Provencal herbs, vine tomato, celeriac, frozen vegetables, HAK bean dish, hot water,fast ratatouille with beans
Nutrition
690Calories
Sodium0% DV0g
Fat60% DV39g
Protein50% DV25g
Carbs18% DV53g
Fiber0% DV0g
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