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 minLunchwok oil, garlic, mixed stir-fry vegetables, fresh spinach, pink shrimp, mango, sweet chilli sauce, tortilla wrap,stuffed wraps with prawns and mango -
20 minLunchwalnut, hazelnut, mixed salad, red lettuce, lamb's lettuce, oak leaf lettuce, leg ham, Red pepper, corn grain, fresh chives, raspberry vinegar, mustard, sugar, honey, nut oil, olive oil,leg ham salad with raspberry nut dressing -
10 minLunchcelery, Red pepper, yellow bell pepper, fennel bulb, authentic grilled roast beef, arugula, blue cheese, sea salt and black pepper, capers, lemon, shoot extra virgin olive oil,authentic roast beef carpaccio -
30 minLunchavocado, tomato, fresh coriander, spring / forest onion, lime, sunflower oil, sweet potato,grilled sweet potato with avocado lime salsa
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it