Filter
Reset
Sort ByRelevance
Jane Turner Peterson
Brown balls with ragout
Roasted brown dumplings filled with chicken ragout. Delicious in combination with the salad of red beets, lamb's lettuce and oil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Cut approx. 2 cm of the bread rolls and roll out the bread. That works best with your hands. Keep the top separate. The crumb is not used.
-
Heat the ragout according to the instructions on the can.
-
Put the bread rolls and 'lids' in the oven for about 5 minutes. For the salad, mix the beet, cress and oil. Season with pepper and salt.
-
Fill the bread with ragout and put the lids on it. Serve with the beet salad.
Blogs that might be interesting
-
20 minMain dishrisotto rice, garlic, sundried tomatoes in oil, chicken breast, traditional olive oil, cut endive, dried Italian herbs,risotto with chicken and endive -
25 minMain dishonions, garlic, olive oil, thin bacon strips, tomato cubes, tomato paste, worcestershiresauce, penne,penne with tomato sauce -
45 minMain dishBroccoli, sundried tomatoes in pot, penne rigate, frozen leaf spinach part cubes, medium sized egg, ricotta, long-lasting whipped cream,oven pasta with broccoli and spinach -
15 minMain dishHonig spelled macaroni, grilled red peppers in a pot, ricotta, Honig basis for macaroni and spaghetti 2 people, traditional olive oil, beef soup balls, Italian stir-fry vegetable mushrooms,macaroni with ricotta-pepper sauce and beef balls
Nutrition
445Calories
Sodium0% DV1.120mg
Fat34% DV22g
Protein38% DV19g
Carbs13% DV39g
Fiber24% DV6g
Loved it