Last modified on: April 2nd 2014
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
45 min. | 26 min. | 1 hour 11 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
2,445 Kcal or 10,237 Kj | 75 gr | 349 gr | 49 gr |
122 % | 29 % | 33 % | 7 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
33 Kcal or 138 Kj | 1 gr | 5 gr | 1 gr |
2 % | <1 % | <1 % | <1 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
136 Kcal or 569 Kj | 4 gr | 19 gr | 3 gr |
7 % | 2 % | 2 % | <1 % |
Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Foie gras Chantilly , Mixed vegetable curry, Mexican-style pork medallions , Melt-in-the mouth meat and vegetables in a sealed casserole, Pea risotto "Mantecare", ... All | |
Leek: You can get more informations, or check-out other recipes which use it, for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Polenta parmentier, Gratin of leeks with Morbier cheese, Smooth mixed vegetable soup, Vegetable stock, ... All | |
Cauliflower: You can check-out other recipes which use it, like for example: Cauliflower and chickpea salad, Harvest Gratin, Auvergne gratin, Paella, Cauliflower curry, ... All | |
Jerusalem artichokes: You can check-out other recipes which use it, like for example: Purée of Jerusalem artichokes with foie gras, Roast in the bag pork with fondant vegetables., Leek and Jerusalem artichoke soup, Normandy seafood stew, Jerusalem artichoke purée with leeks, ... All |
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