Filter
Reset
Sort ByRelevance
REINEJESSICA
Celery stew with barrel finches
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the mince with the herbs and form rolls of it. Wrap the meat rolls with bacon.
-
Cook the potatoes with salt in about 20 minutes until done. Add the celery over the last 5 minutes of the cooking time.
-
Heat half of the butter and fry the kaanvinken around golden brown. Add a dash of water and cook for 10-12 minutes.
-
Drain the potatoes and celery, and collect a little bit of cooking liquid. Stamp with the rest of the butter, the apples, curry powder and some cooking water into a smooth stew.
-
Serve the katenfinches there.
-
15 minMain dishalmost boiling water, funghi porcini dried forest mushrooms, fresh haricots verts, garlic, traditional olive oil, Parmigiano Reggiano, lemon, fresh flat parsley, sliced chestnut mushrooms, Gnocchi,gnocchi with mushrooms and cheese -
10 minMain dishmisobouillon, udon noodles, sesame seeds, Japanese soy sauce, wasabipasta,japanese misobouillon fondue with noodles -
20 minMain dishwholemeal penne rigate, onion, traditional olive oil, sliced chestnut mushrooms, garlic, dried sage, tomato cubes, young capuchins in pot,pasta with young capuchins and mushrooms -
25 minMain dishshoulder ham, medium sized egg, semi-skimmed milk, grated mature cheese, unsalted butter, baby potatoes, frozen garden peas with carrots, yoghurt mayonnaise,omelette with ham and cheese
Nutrition
775Calories
Sodium0% DV0g
Fat74% DV48g
Protein66% DV33g
Carbs17% DV50g
Fiber0% DV0g
Loved it