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Frosty
Roasted stew with parsnip
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Ingredients
Directions
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Additional requirements: large roasting tray, baking paper, pestle.
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Preheat the oven to 220 ° C.
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Cut the onions into thin wedges and slice the garlic into slices.
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Peel the sweet potatoes, parsnips and winter carrots with a peeler and cut into 3 cm cubes.
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Divide the sweet potato, parsnip and carrot cubes into the roasting tray.
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Place the wedges of onions and slices of garlic in between.
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Sprinkle the thyme with salt and freshly ground pepper and sprinkle with olive oil.
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Cover with a piece of baking paper.
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Slide the roasting pan into the oven and fry the vegetables for twenty minutes.
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Remove the baking paper and fry the vegetables for between fifteen and twenty minutes until golden brown and done.
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Remove the roasting tray from the oven.
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Mash the vegetables coarsely with the pestle and mix them into a coarse stew.
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Serve the stew in deep plates.
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60 minMain dishRed onions, soft goat's cheese (Bettine Blanc), low-fat smoked bacon strips, fine sugar, balsamic vinegar, fresh thyme, parsley, black pepper, flour, salt, eggs (medium size), milk, butter,pancakes with caramelized red onion and goat's cheese -
25 minMain dishunpolished rice, olive oil, Dutch beef meatballs, onions, mushrooms, Red pepper, tomato cubes, sour cream,Meatballs in tomato sauce -
30 minMain dishchicken breast, paprika, traditional olive oil, green pepper, canned canned chili beans, Tortilla wraps, Cherry tomatoes, avocado,chicken wrap with chili bean puree -
30 minMain dishSushi rice, rice vinegar, salt, granulated sugar, baby cream lettuce, wasabi mayonnaise, water, cucumber, fresh salmon fillet, Japanese soy sauce, ready-to-eat avocado, nori sheet,sushi salad
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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