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Crystal Bodyroc McGlown
Green vegetables with herb oil and tartar
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Ingredients
Directions
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Cook the potatoes in water with salt. Drain and let steam.
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Bring a layer of salted water to a boil in a pan and add the haricot verts. Cook for 4-5 minutes and then add the sugarsnaps and peas. Cook for another minute and pour everything. Rinse with cold water.
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Puree the oil with the herbs and a little salt and pepper to a smooth green oil (use the parsley and fresh mint only the leaf).
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Cover the potatoes with the vegetables, herb oil and feta.
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Bake the tartaries in the baking product and serve with the potatoes and vegetables.
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45 minMain dishonion, olive oil, butter, winter carrot, celery, lean ground beef, pancetta, Red wine, tomato cubes, tomato cubes, trottole, grated Parmesan cheese,pasta trottole with Italian minced meat sauce -
70 minMain dishmix mince with sauerkraut and crème fraîche sauce, tap water, medium sized egg, fusilli, onion, bratwurst, sauerkraut,creamy sauerkraut -
30 minMain dishsweet potato, traditional olive oil, salmon fillet, fresh ginger, garlic, salted peanuts, cut pointed cabbage, sliced leek, carrot julienne, tap water, bean sprouts,sweet potato stew with salmon, cabbage and peanut -
30 minMain disholive oil, onion, garlic, red peppers, tastytome tomatoes, fresh barbecue spice mix, coarse sea salt, paprika, steak tips,steak skewers with stewed peppers and oregano
Nutrition
515Calories
Sodium0% DV0g
Fat43% DV28g
Protein66% DV33g
Carbs9% DV28g
Fiber0% DV0g
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