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MATTC1
Meat and Vegetable Casserole
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Ingredients
Directions
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Preheat the oven to 200ºC. Spread the oil over the roasting pan and put in the oven.
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Cut the carrot into pieces of about 2 cm. Cut the potatoes into coarse pieces.
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Boil the carrot and potatoes in salt for about 10 minutes until they are semi-cooked.
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Drain, allow to evaporate and fry well so that the edges of the potatoes become somewhat crumbly.
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Take the roasting pan out of the oven and carefully scoop the carrots, potatoes and shallots through the oil.
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Sprinkle with salt and pepper and roast for 30-40 minutes in the oven until the vegetables are brown and cooked.
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Meanwhile, mix the lemon zest, garlic and parsley together.
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Sprinkle the tart tarts with salt and pepper. Heat the butter and fry the tarttails in about 2 minutes per side golden brown and rosé inside. Keep warm under aluminum foil.
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Remove the vegetables from the oven and sprinkle with the seasoning mixture. Serve with the tartar.
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15 minMain dishtagliatelle, leeks, zucchini, Red pepper, traditional olive oil, frozen wild salmon, cream cheese garlic and fine herbs,tagliatelle with salmon in herb cream sauce -
45 minMain dishsomething crumbly potatoes, fresh pumpkin, Red pepper, sour cream, cambozola bluefin cheese,pumpkin cheese dish -
30 minMain dishchicken breast, onion, garlic, olive oil, paprika, white coal, tomatoes, potatoes,garlic chicken fillet with stir-fried white cabbage
Nutrition
550Calories
Sodium0% DV0g
Fat52% DV34g
Protein42% DV21g
Carbs12% DV36g
Fiber0% DV0g
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