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.
-
50 minMain dishtap water, granulated sugar, lemon, chicken breast, freshly ground sea salt, dijon mustard, rapeseed oil, buttermilk, garlic, anchovy fillets in canned oil, celery, chopped iceberg lettuce, cucumber, fresh chives, capers,rachel khoo's chicken salad with buttermilk dressing
-
30 minMain dishcrumbly potato, parsnip, Red onion, traditional olive oil, fresh sage leaf, Apple syrup, Apple juice, potato starch, tap water, old Beemster 30, creme fraiche,parsnip stew with onion gravy
-
65 minMain dishceleriac, fresh pumpkin, thin leeks, bacon, fresh cream, Full Milk, Grana Padano cheese flakes,lazy lasagna of celeriac and pumpkin
-
25 minMain dishRed onions, forest outing, paprika, chestnut mushrooms, fresh parsley, nut rice, sunflower oil, Quorn, mix for,stroganoff dish with vegetables and nut rice
Nutrition
500Calories
Fat28% DV18g
Protein36% DV18g
Carbs17% DV52g
Loved it