Filter
Reset
Sort ByRelevance
SarBetEns
Spiral pie with carrot, parsnip and eggplant
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Grease the cake tin and sprinkle with flour. Line the mold with the dough and cut the edges just above the edge of the mold. Put the mold covered in the refrigerator.
-
Bring a pot of water with salt to the boil. Cut or scrape the carrot and parsnips into long slices. Place them in the boiling water for 1 minute and rinse under cold water.
-
Cut the aubergines in half lengthwise and cut or thin thin slices. Place the vegetable and brie slices alternately and upright in a spiral on the dough. Start on the outside until the shape is completely filled to the middle.
-
Beat the eggs with the cream, salt and freshly ground pepper and gradually pour over the vegetable spiral. Insert the bay leaves and rosemary twigs here and there. Bake the cake in the oven for about 25 minutes.
-
50 minMain dishwheat flour, cold butter, salt, water, leeks, dried nutmeg, wheat flour, egg, bacon,savory tarts with leek, egg and bacon
-
25 minMain dishchicken breast, fresh wok sauce teriyaki honey, nut rice, traditional olive oil, Japanese wok vegetable, lime,teriyaki honey chicken skewers with vegetable tray
-
20 minMain dishtomato sauce, lasagne sheets, zucchini, cheese, fish fillet, dried oregano,lasagna with zucchini and fish
-
20 minMain dishpotatoes, curry powder, lentils, Red onion, olive oil, celery, yogurt, fresh coriander, flatbread,potato-vegetable curry
Nutrition
575Calories
Sodium0% DV0g
Fat46% DV30g
Protein46% DV23g
Carbs16% DV48g
Fiber0% DV0g
Loved it