Filter
Reset
Sort ByRelevance
BoRoo
Lamb's lettuce stew with fennel
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Cut the potatoes into pieces and boil in a pan with a large bottom of boiling water with a little salt in 15-20 minutes until done. In the meantime, scrape or cut the fennel bulb into wafer-thin strips.
-
Rub the tartini with 1½ tablespoon of olive oil and fry in a hot frying pan in 4-6 minutes nicely browned and rosé inside. Keep the tartar tarts warm on a plate under aluminum foil.
-
Drain the potatoes, crush them and stir with 1½ tablespoon of olive oil and milk to a smooth puree. Stir in the fennel and lamb's lettuce beforehand.
-
Warm the stew all the way through until the lamb's lettuce starts to shrink and the fennel becomes softer. Stir 100 ml of water through the shortening of the tart tarts. Cook over to a gravy on a high heat. Serve the stew with a dimple of gravy and a tartar on it.
-
45 minMain dishApple, dried figs, minced beef, egg, bread-crumbs, curry powder, butter, onion, ground turmeric (koenjit), White rice, cucumber, oak leaf lettuce, yoghurt dressing,fruity curry meatballs with yellow rice
-
15 minMain dishbullet steak, olive oil, pancetta, shallot, fresh thyme leaves, Red port, mascarpone, fresh pappardelle, grated Parmesan cheese,pappardelle with rump steak
-
25 minMain dishcrumbly potatoes, egg, cornflakes, Mexican spices, coalfish fillet, avocado, lemon juice, oil, winter carrot, milk,crispy fish with avocado carrot salad
-
25 minMain dishwild and white rice, chicken fillets, Parma ham, oil, Broccoli, onion, Cherry tomatoes,chicken in parma ham with broccoli rice
Nutrition
500Calories
Fat28% DV18g
Protein36% DV18g
Carbs17% DV52g
Loved it