Filter
Reset
Sort ByRelevance
SHAMSWAY
Field salad dressing with parsnip and tomato
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the parsnip and potatoes with a peeler and cut into 2 cm pieces. Boil the parsnip and potato in a pan with a generous layer of water with some salt in 15-20 minutes until done. In the meantime, cut the tomatoes in four and remove the seeds. Cut the flesh into strips.
-
Heat half the butter in a frying pan until the foam dries. Bake the tartar in 4-6 minutes nicely brown and inside rosé. Keep the tartar warm between 2 plates. Stir 150 ml of water through the shortening and cook over high heat to a gravy.
-
Stamp the parsnips and potatoes to a puree while baking the tartar. Stir in the warm milk with the remaining butter, salt and pepper and mix everything into a nice puree. Add the lamb's lettuce hand in hand and let the leaves shrink all the time. Spoon the tomato strips through and warm the stew for a while. Serve on warm plates and make a dimple in the middle. Put the tartar tarts on it.
-
50 minMain dishsplit peas, water, traditional olive oil, Bratwurst, fresh Dutch stir-fry vegetables, vegetable stock,pea soup with veg sausage
-
30 minMain dishceleriac, crumbly potato, butter, creme fraiche, parsley, celeriac, spring / forest onion, beef rag, flour, olive oil, onion, Beef broth, Red wine, laurel leaf, clove,celeriac-herb stew with stew
-
20 minMain dishyellow rice, green asparagus, root, olive oil, shawarma meat, pod, frozen pea, lemon juice, flat leaf parsley,Spring vegetable dish with shawarma
-
30 minMain dishcrumbly potato, chilled sun-dried tomatoes, traditional olive oil, beef sausages, frozen spinach, semi-skimmed milk, vinegar,spinach tomato stew with beef sausages
Nutrition
475Calories
Fat29% DV19g
Protein58% DV29g
Carbs14% DV42g
Loved it