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.
-
35 minMain dishsticking potato, sour herring, boiled beets, Smith apple, fresh dill, creme fraiche, horseradish in pot, bunch onion,potato salad with beet and sour herring
-
35 minMain dishonion, garlic, coriander powder (ketoembar), turmeric, ginger powder (djahé), sunflower oil, chicken bouillon, chicken leg, chicken breast, lemongrass, rice, bean sprouts, baked onions, egg, ketjapmarinade,indian soto ajam
-
35 minMain dishpeanut oil, onion, wine sauerkraut, sauerkraut natural, skinny bacon patties, cooking cream, honey, fresh thyme, dried thyme,bacon patties with honey gravy on stewed sauerkraut
-
20 minMain dishpenne, Broccoli, garden peas, anchovy fillets in olive oil, chili flakes, Japanese breadcrumbs, Parmigiano Reggiano, garlic,pasta anchovies with vegetables and parmesan
Nutrition
500Calories
Fat28% DV18g
Protein36% DV18g
Carbs17% DV52g
Loved it