Filter
Reset
Sort ByRelevance
Thats_hot
Fennel leek pumpkin puree with black beans and tartar
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the fennel, leek and pumpkin for 10-12 minutes.
-
Heat 1 tablespoon of olive oil and fry the garlic and red onion 2-3 minutes. Put the sage through it.
-
Heat the beans without cooking. Drain the vegetables and puree them with salt, pepper and the onion mixture.
-
Sprinkle the tarts with salt and pepper and fry in the rest of the olive oil for 2-3 minutes per side. Drain the beans.
-
Serve the beans with the vegetable puree and tartar.
-
20 minMain dishmie, wok oil, peanut oil, oriental wok vegetables, salmon fillet, Thai curry paste, soy sauce, spring / forest onion,vegetable noodles with roasted salmon
-
15 minMain dishOrganize organic multigrain bread, Organic wholemeal penne rigate, Organic broccoli, traditional olive oil, garlic, Organic cherry tomatoes, Organic green pesto in pot,pasta pesto with broccoli, garlic crumbs and cherry tomatoes
-
20 minMain dishSpaghetti, pine nuts, Parmigiano Reggiano, garlic, fresh basil, extra virgin olive oil,pasta pesto
-
25 minMain dishsmoked mackerel fillet, oranges, Twente dark bread rolls roll, mayonnaise, caraway seed, extra virgin olive oil, horseradish, boiled wine sauerkraut, Red onion, curly lettuce melange,mackerel burgers with sauerkraut
Nutrition
335Calories
Sodium0% DV0.5g
Fat23% DV15g
Protein58% DV29g
Carbs6% DV17g
Fiber40% DV10g
Loved it