Last modified on: October 13th 2010
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
1 hour 16 min. | 4 hours 30 min. | 5 hours 46 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
9,177 Kcal or 38,422 Kj | 876 gr | 288 gr | 486 gr |
459 % | 337 % | 27 % | 74 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
180 Kcal or 754 Kj | 17 gr | 6 gr | 10 gr |
9 % | 7 % | 1 % | 1 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
510 Kcal or 2,135 Kj | 49 gr | 16 gr | 27 gr |
25 % | 19 % | 2 % | 4 % |
Potato purée: You can get more informations, or check-out other recipes which use it, for example: Welsh-style potato purée, Upside-down Parmentier, Salmon and Spinach Gratin, Potato and two ham gratin, Colcannon, ... All | |
Rosemary: You can get more informations, or check-out other recipes which use it, for example: Provençal braised carrots, White bean gratin "à l'italienne", Rabbit civet, Spicy seafood plancha, Tenderloin steaks marinated in red wine with rosemary, ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Salmon marinated like herring, White bean gratin "à l'italienne", Ratatouille, Courgettes (zuchinis) , Beef braised in reduced red wine, ... All |
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