Filter
Reset
Sort ByRelevance
TXSZSHRIMP
Sprouts stew with parsnip
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat a frying pan without oil or butter and toast the almond flakes for 3 minutes. Scoop out of the pan on a plate and let cool.
-
Peel the potatoes and parsnips and cut into equal pieces. Boil in a pan with water for 20 minutes.
-
Meanwhile, clean the sprouts and halve them. Heat the oil in a stir-fry stir-fry the sprouts with the curry and 4 tbsp water in 10 minutes until al dente. Prepare the smoked sausage according to the instructions on the packaging and cut into slices.
-
Drain the potatoes and collect 100 ml of the cooking liquid. Stamp with the butter and the cooking liquid into a smooth stew. Put the sprouts through and season with salt and pepper. Sprinkle with the almond shavings and serve with the slices of smoked sausage.
-
80 minMain dishPork roast, Catalan bratwurst, fresh Italian herbs, unsalted butter, meat fond, green peppercorns, fresh cream,stuffed roulade with pepper sauce
-
65 minMain dishbig potatoes, leeks à la crème, pink salmon, Eggs, broken rosemary, green pepper, dairy spread,leeks with salmon and potato from the oven
-
35 minMain dishWhite beans, White beans, olive oil, beef cucumber, onion, garlic, tomato paste, tomato cubes, fresh thyme, dried thyme,provençal bean dish with beef sausage
-
30 minMain dishchicken fillets, gold salami, Leerdammer cheese, egg, bread-crumbs, olive oil, pasta, Spinach, garlic,chicken cordon with fried spinach
Nutrition
651Calories
Fat51% DV33g
Protein42% DV21g
Carbs20% DV59g
Loved it