Filter
Reset
Sort ByRelevance
Greenteaching
Multigrain batard with root spread
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the forest pens with a peeler and grate them fine.
-
Cut the spring onions into thin rings.
-
Heat in a small pan the olive oil and smother the grated carrot with the white onion rings, the curry powder and a little water covered in four minutes gently cooked.
-
Puree the root mixture in a blender and mix in the cottage cheese and salt and pepper.
-
Delicious on slices of multigrain Batard, garnished with the green rings of spring onions and some finely chopped parsley.
Blogs that might be interesting
-
20 minLunchcouscous, herbal broth from tablet, baking flour, olive oil, onion, cumin powder (djinten), turmeric, chilli pepper flakes, fresh coriander, pistachios, lemon,couscous salad with cauliflower and pistachio -
25 minLunchflour, egg, milk, butter, butter, peanut oil, raw ham, Red pepper, pineapple, mature cheese, flat leaf parsley,pancakes filled with raw ham, cheese and pineapple -
90 minLunchyellow bell pepper, garlic, extra virgin olive oil, seafood cocktail, lemon, fresh chives, fresh parsley, rucola lettuce, freshly ground black pepper,seafood cocktail -
25 minLunchsalmon fillet, egg, flour, lime juice, lemongrass, Red pepper, green pepper, oil, brown bread roll, multigrain bulb, cucumber, carrots, spring / forest onion, sour cream,Korean salmon burger
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it