Vegetable plate with parsley vinaigrette

Name: vegetable plate with parsley vinaigrette
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g green beans; 16 spring trip; 7 el extra virgin olive oil; 200 g shiitake; 4 slice bacon; 15 g flat leaf parsley; toe garlic; 1 shallot; 2 el dry white wine

A tasty recipe. The side dish contains the following ingredients: meat, bacon, flat parsley, garlic and shallots.

Ingredients

Kitchen Stuff

plastic foil
flat oven dishes (greased with butter)

Directions

Remove the stalk and the tip of the green beans and cook the beans in approx. 7 min. Until al dente. Drain and let cool.
Halve the spring onion and cook in about 4 minutes. Drain and drain. Spoon with the oil and season with salt and pepper.
Heat the oil in a frying pan and fry the shii-take on high heat for 2 minutes. Scoop the shii-takes out of the pan and sprinkle with salt and pepper.
Divide the green beans into 4 bundles and wrap a slice of bacon around them.
Put in the baking dish and shave the shiitakes and spring onions next to it.
Slice the parsley and garlic. Chop the shallot. Mix the parsley, garlic, wine, shallot and oil. Season with salt and pepper.
Preheat the oven to 200 ° C. Heat the vegetables in the middle of the oven for 10 minutes. Sprinkle with the parsley vinaigrette and serve.

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Nutrition

335Calories

Sodium24% DV580mg

Fat48% DV31g

Protein10% DV5g

Carbs2% DV7g

Fiber28% DV7g

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