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Currywhite with parsley puree
 
 
4 ServingsPTM15 min

Currywhite with parsley puree


A tasty Dutch recipe. The vegetarian main course contains the following ingredients: chicory (750 g), red pepper, mix for (vegetable sauce fine garden herbs (150 g)), curry powder (pot of 20 g), mashed potatoes (750 g deep-freeze), fresh parsley (30 g) and salted cashew nuts (receptacle a 170 g).

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Directions

  1. Clean chicory and remove bitter ends.
  2. Cook about 7 minutes in a pan with salted water.
  3. Remove from water and let it drain.
  4. Keep cooking water.
  5. Meanwhile, pepper and cut into small cubes.
  6. Mix 250 ml of chicory casserole in saucepan with paprika cubes and vegetable sauce into a sauce, bring to the boil briefly until it binds.
  7. Add curry powder, pepper and salt to taste.
  8. Puree in microwave oven according to directions on packaging.
  9. Cut the parsley and create with hot mash.
  10. Bake the nuts in a dry frying pan for 2 minutes.
  11. Distribute chicory over 4 plates, pour vegetable sauce over it.
  12. Peel parsley puree and sprinkle nuts on it..


Nutrition

410Calories
Sodium0% DV1.740mg
Fat34% DV22g
Protein26% DV13g
Carbs13% DV40g
Fiber52% DV13g

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