Filter
Reset
Sort ByRelevance
LindiK
Parsnip stew with pear, chicory and blue cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the potatoes with the parsnip in water for about 20 minutes with salt.
-
Heat the butter in a stirring stir-fry, the chicory strips for 2-3 minutes. Spoon the pear through and bake for 2 minutes.
-
Drain the potatoes and parsnip and coarsely grate with the milk, salt and pepper. Put the chicory, pear and cheese through.
-
Sprinkle the stew for serving with the walnuts.
-
35 minMain dishchorizo sausage, onion, sweet potato, tap water, fresh green pepper, old cheese, peanut oil, fresh Catalan bratwurst, multigrain tortilla wrap,quesadillas with sausage and sweet potato
-
20 minMain dishsalmon fillet, shrimp, dill, lemon zest, butter, shallot, dry white wine, laurel leaf, cooking cream, fish bouillon tablet, lemon juice,salmon and shrimp with white wine sauce
-
20 minMain dishonion, garlic, red peppers, yellow peppers, baby potatoes, turkey fillet, butter or margarine,turkey breast with paprika
-
30 minMain dishbaby potatoes, (olive oil, cool fresh flaked meal, Red pepper, capers, fresh dill, lemon, vega cheese burger, lamb's lettuce,trio of oven bantam, cauliflower salad and crunchy cheese burger
Nutrition
635Calories
Fat60% DV39g
Protein36% DV18g
Carbs16% DV49g
Loved it