Filter
Reset
Sort ByRelevance
Prairierose31
Chicken chipola sausage with three-color puree
Vegetable puree with chicken sausages.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the carrot, cut into pieces and boil in a bottom of water in 10 minutes until done.
-
Heat the butter in a frying pan and fry the sausages in low heat for 12 min.
-
Cut the beet coarse and warm it in a pan. Prepare the sachets of puree separately. Stir in 1 part of the carrot.
-
Stir the beets through part of the mash and the garden peas through the other part.
-
Divide the puree with an ice cream roll on the plates. Serve with the sausage.
Blogs that might be interesting
-
20 minMain dishwhite quick-cooking rice, chicken breast, peanut oil, frozen fodder kale bunches, basis for korma meatballs, peeled tomatoes, almond shavings, fresh coriander,fast chicken korma with cauliflower -
25 minMain dishwinter carrot, garlic, onions, lemon, olive oil, fresh parsley, tilapia fillets, dijonnaise, potato wedges,mustard fish and carrot garlic paste -
30 minMain dishonion, garlic, traditional olive oil, dried Italian herbs, winter carrot, celery, tomato cubes, wholegrain penne,penne alla vegetariana -
15 minMain disholive oil, red or green pepper, Burgundian baby potatoes, eggs (medium size), whipped cream, salt, cress,frittata
Nutrition
545Calories
Sodium37% DV880mg
Fat45% DV29g
Protein40% DV20g
Carbs17% DV51g
Fiber20% DV5g
Loved it