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REINEJESSICA
Celery stew with barrel finches
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Ingredients
Directions
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Mix the mince with the herbs and form rolls of it. Wrap the meat rolls with bacon.
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Cook the potatoes with salt in about 20 minutes until done. Add the celery over the last 5 minutes of the cooking time.
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Heat half of the butter and fry the kaanvinken around golden brown. Add a dash of water and cook for 10-12 minutes.
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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.
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Serve the katenfinches there.
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50 minMain dishfresh green asparagus, rivolo cherry tomatoes, traditional olive oil, parma ham, paccheri, pine nuts, fresh basil, baby spinach,pasta salad with puffed tomatoes -
15 minMain dishturkey fillet, butter, shallots, Zaanse mustard, medium dry sherry, flat leaf parsley,turkey caloppini in mustard-sherry sauce -
45 minMain dishonion, winter carrot, celery, breakfast bacon at a stretch, traditional olive oil, minced beef, tomato paste, dried oregano, Red wine, beef broth from tablet, tomato cubes, lunghi extra long spaghetti,real Italian spaghetti bolognese -
40 minMain dishfresh French fries, Pecorino Romano, garlic, mayonnaise, traditional olive oil, breaded pork schnitzel, sweet-vegetable tomato mix, Red onion, head of iceberg lettuce,tomato salad with crispy schnitzel strips, fries and cheese garlic mousse
Nutrition
775Calories
Sodium0% DV0g
Fat74% DV48g
Protein66% DV33g
Carbs17% DV50g
Fiber0% DV0g
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