Last modified on: January 12th 2014
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
30 min. | 35 min. | 1 hour 5 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
4,809 Kcal or 20,134 Kj | 81 gr | 428 gr | 309 gr |
178 % | 23 % | 30 % | 35 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
266 Kcal or 1,114 Kj | 4 gr | 24 gr | 17 gr |
10 % | 1 % | 2 % | 2 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
962 Kcal or 4,028 Kj | 16 gr | 86 gr | 62 gr |
36 % | 5 % | 6 % | 7 % |
Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Pork medallions with "full" turnips, Light Broccoli Soup, Duo of slow-cooked pork, Asparagus "en petit pois", ... All | |
Endives (head of chicory): You can check-out other recipes which use it, like for example: Comtoise endive salad, Thin endive tart, Purple sprouting broccoli and endive salad, Individual creamy endive gratins, Comtoise endive salad, ... All | |
Beer: You can check-out other recipes which use it, like for example: Ch'ti mussel tarts, Welsh (French Welsh Rarebit), Gratin du Nord, Carbonnade, ... All | |
Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Bourguignon potatoes , Vegetable rosette tart, Late Winter Soup with Fresh Spinach, Spring veal sauté , Rice and peas, ... All |
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