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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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50 minMain dishsweet onion, minced beef, medium sized egg, herb breadcrumbs, sweet pointed pepper, yellow rice, traditional olive oil, crispy corn,stuffed pointed peppers with yellow rice -
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90 minMain dishcold butter, wheat flour, salt, dried thyme, icecold water, onion, fresh pumpkin, traditional olive oil, tomato paste, medium sized egg, tap water, white cheese,pumpkin pie with white cheese -
15 minMain dishsunflower oil, baking potatoes, chicken noodle strips, mushroom stir-fry mix, lamb's lettuce, salad dressing yogurt, salad nut mix, dairy spread chives light,potato-chicken-vegetable dish with nut salad
Nutrition
690Calories
Sodium0% DV0g
Fat60% DV39g
Protein50% DV25g
Carbs18% DV53g
Fiber0% DV0g
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