Filter
Reset
Sort ByRelevance
JessyTastic
Summer stall
Summer stall with garden peas, lettuce, chipolata and potato.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and boil them in water with salt in 20 minutes until done.
-
In the meantime, heat the butter in a frying pan and fry the sausages in approx. 10 min. Around brown and done.
-
Heat the milk. Drain the potatoes and stamp them with the puree mash with the milk and butter until a smooth puree.
-
In the meantime, cook the frozen garden peas in 3 minutes, and cut the head of lettuce into strips.
-
Scoop the garden peas with the slares through the puree.
-
Cut the fresh mint into strips and add. Season with salt and pepper. Divide the stew and the sausages over plates.
-
Serve immediately so that the lettuce remains crispy.
Blogs that might be interesting
-
20 minMain dishMacaroni, coalfish fillet, Red onions, tomato cubes, dried Italian culinary herbs, little gem, Italian,fish paste with Italian lettuce -
15 minMain dishonion, iceberg lettuce, fresh pineapple, olive oil, curry powder, vinegar, petit pains, chicken breast,lukewarm salad with chicken and pineapple -
15 minMain dishbaking flour, radish, fresh coriander, rapeseed oil, ground cumin, curry powder, Quinoa, flat bread garlic and coriander, tomato cubes, salad cheese cubes,indian bread salad -
25 minMain dishoven fries, Italian bread roll, winter carrot, garlic, full yogurt, Pesto, olive oil, fish stick, cucumber, dried Italian herbs, mayonnaise,fish burger with root spread and herb fries
Nutrition
505Calories
Sodium6% DV150mg
Fat34% DV22g
Protein46% DV23g
Carbs18% DV53g
Fiber16% DV4g
Loved it