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
-
15 minLunchfresh basil, ready-to-eat avocado, lime, candy cucumber, Beemster paste old 30 cheese, fresh brown pistolets, lamb's lettuce, chilled semi-dried cherry to,richly filled pistolet with old cheese
-
30 minLunchchicken bouillon, romatomat, vinegar, sugar, ketjapmarinademanis, soy sauce, sambal oelek, ginger shavings in syrup, garlic, leeks, mie, cornstarch,chinese tomato soup with ginger
-
15 minLunchfrozen tart dough, bread-crumbs, old bread, Red pepper, yellow bell pepper, green pepper, egg, ricotta, fresh thyme, dried thyme, fresh rosemary, dried rosemary, arugula, olive oil, balsamic vinegar,paprika with ricotta
-
25 minLunchcarrots, bunch onions, pine nuts, old white bread, vortexed apricots, parsley, fresh mint, fresh dill, garlic, egg (M), paprika, cayenne pepper, salt, (freshly ground) pepper, Greek yoghurt, lemon juice, flour, sunflower oil,carrot croquettes with yogurt-garlic sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it