Filter
Reset
Sort ByRelevance
Kalee
Chicory stew with goat cheese and bacon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the potatoes in water with salt in 20 minutes.
-
In the meantime, cut the inner core out of the chicory stalks and cut the praise into narrow strips.
-
Heat the milk. Drain the cooked potatoes and make with the milk, nutmeg, salt and pepper an airy puree.
-
Put the goat's cheese and chicory strips through and keep warm.
-
Meanwhile, bake the bacon cubes in a dry, hot frying pan. Divide the bacon before serving over the stew.
-
30 minMain dishoil, onion, garlic, fresh ginger, Red pepper, dry white wine, goat cheese, gruyere (cheese), cornstarch, gambas,spicy cheese fondue with king prawns -
25 minMain dishpeanut oil, sunflower oil, onion, garlic, fresh ginger, canjit, coriander powder (ketoembar), lemongrass, lemon grass powder, green bean, waspene, cabbage, white coal, coconut milk, goela djawa, Brown sugar, cane sugar,sajoer djawa -
15 minMain dishCatalan bratwurst, traditional olive oil, dried thyme, mushroom stir-fry mix, tagliatelle, snippets,tagliatelle with stir fry mix and parrano cheese chips -
35 minMain dishnew potatoes in the shell, (sunflower oil, ras el hanout spices melange, beef chipola sausage, fresh fresh mint, peeled unsalted pistachio nuts, soft fresh goat cheese, water, fresh green beans, beetroot, chilled baby kale,winter salad with raw beet, baby potatoes and pistachio pesto
Nutrition
460Calories
Sodium0% DV0g
Fat40% DV26g
Protein44% DV22g
Carbs11% DV33g
Fiber0% DV0g
Loved it