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Kalee
Chicory stew with goat cheese and bacon
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Ingredients
Directions
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Boil the potatoes in water with salt in 20 minutes.
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In the meantime, cut the inner core out of the chicory stalks and cut the praise into narrow strips.
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Heat the milk. Drain the cooked potatoes and make with the milk, nutmeg, salt and pepper an airy puree.
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Put the goat's cheese and chicory strips through and keep warm.
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Meanwhile, bake the bacon cubes in a dry, hot frying pan. Divide the bacon before serving over the stew.
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30 minMain disholive oil, potato slices, freshly sweet apples, onion, Red cabbage, light brown caster sugar, Red wine vinegar, vegetarian sausages,veg sausages with red cabbage and apple -
30 minMain dishchicken breast, Camembert, fresh thyme, potato slice, shallot, egg, cream, gruyere, liquid baking product,chicken fillets with camembert and potato gratin -
40 minMain dishtomato cubes in tomato juice, beef broth (from tablet), green bean, pumpkin with zest, dried thyme, mild paprika, steak strips, garlic (finely chopped), onion, olive oil,fast goulash with pumpkin -
40 minMain dishlemon, leeks, chicken bouillon, chicken breast, walnuts, celeriac, freshly sour apples, whipped cream, mayonnaise, yogurt, sugar, raisins,richly filled Waldorf salad
Nutrition
460Calories
Sodium0% DV0g
Fat40% DV26g
Protein44% DV22g
Carbs11% DV33g
Fiber0% DV0g
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