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Mandi Zainab Raimi
Roulade with vegetables and pistachio nuts
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Ingredients
Directions
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Sprinkle the roulade with salt and pepper. Heat 25 grams of butter in a frying pan and fry the roulade all around.
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Pour the stock in the pan. Add mustard, bay leaves and juniper berries. Temper the heat source and do not roast the roulade in about 25 minutes.
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Let the roulade covered with aluminum foil rest before you cut it into slices.
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Meanwhile, cook the sprouts al dente. Heat the rest of the butter in a frying pan and fry the mushrooms quickly until light brown.
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Remove the mushrooms from the pan and fry the chicory for a few minutes in the remaining frying juices.
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Mix sprouts, mushrooms and praise. Sprinkle with pistachio nuts.
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Spread the roulade and vegetables over the plates. Pour the juices into a bowl and serve separately.
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105 minMain dishlemon, salt, sugar, shallots, fennel tubers, olive oil, fish fond, dry white wine, Pernod (liquor), dry white vermouth, cook's cream, Red wine, Red port, capers, ground mustard seed, parsley, butter, Spinach, slipping tongs,sliptongetjes with mustard seeds on spinach -
65 minMain dish(olive oil, garlic, fresh Provencal seasoning mix, shallot, full red wine, meat fond, (freshly ground) black pepper, sherry, sugar, carbonara strips, entrecotes, sea salt,sirloin steak with red wine caramel and roasted garlic -
55 minMain dishsmall orange pumpkin, Red wine, pouring syrup, biscuits, fresh thyme leaves, olive oil, mixed nuts,pumpkin parties with red wine dressing -
45 minMain dishtomato, small potato, winter carrot, celery, quarter of the flour, olive oil, onion, garlic, water, Broccoli, quarter of zucchini, pea, cooked chickpeas, short pasta, black pepper, sea salt, Parmesan cheese,vegetarian minestrone soup
Nutrition
450Calories
Sodium0% DV0g
Fat32% DV21g
Protein102% DV51g
Carbs3% DV10g
Fiber0% DV0g
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