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Fiona
Hamburger bun with parsnip and nashi pear
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Ingredients
Directions
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Preheat the oven to 200 ° C and bake the ciabattas according to the instructions. Finely chop the garlic, grate the ginger and finely chop the pepper without seeds. Cut the nashi pear into thin segments.
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Scrape long ribbons of the parsnip with the peeler. Fry the fruit in a wok with two-thirds of the olive oil, the garlic with ginger and red pepper. Stir fry the parsnip ribbons for 2 minutes. Sprinkle with salt.
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Cut open the ciabattas and grill the cutting edges in a hot grill pan. Brush the hamburgers with olive oil and fry them in the grill pan for 4-6 minutes until tender and brown.
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Brush the cut surfaces of the ciabatta with curry sauce. Put the bottom sides each on a plate. Divide the arugula and parsnip over it and place the hamburgers with slices of nashi on them. Cover with the top of the buns.
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25 minMain dishchicken breast, Ocean Spray cranberry sauce, goat cheese 45, mild olive oil, frozen red cabbage with apple, chilled mashed potatoes,chicken rolls with cranberry red cabbage
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35 minMain disholive oil, garlic, onion, root, Red pepper, zucchini, cumin powder (djinten), paprika, cayenne pepper, tomato cubes, chickpea, fresh parsley,Mediterranean ratatouille with chickpeas
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20 minMain disharugula, olive oil, pine nuts, sunflower seeds, garlic, cannellini bean, cherry / Christmas, spring / forest onion, tuna, ciabatta Bread, Focaccia,tuna with cannellini beans and rucola dressing
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40 minMain dishflaky potato, warm milk, butter, olive oil, blue cheese, cod fillet, frozen cod fillet, butter, dry white wine, meat tomato, fresh chives, creme fraiche, all-in-one,stewed cod with cream sauce and cheese puree
Nutrition
640Calories
Fat51% DV33g
Protein50% DV25g
Carbs19% DV58g
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