Last modified on: February 5th 2017
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
15 min. | 50 min. | 1 hour 5 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,032 Kcal or 4,321 Kj | 63 gr | 75 gr | 53 gr |
52 % | 24 % | 7 % | 8 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
129 Kcal or 540 Kj | 8 gr | 9 gr | 7 gr |
6 % | 3 % | 1 % | 1 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
516 Kcal or 2,160 Kj | 31 gr | 38 gr | 27 gr |
26 % | 12 % | 4 % | 4 % |
Water: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Taos hotpot, Turban of sole with langoustines, Ali Baba bread, Soup Cornouaillaise, ... All | |
Green lentils: You can check-out other recipes which use it, like for example: Cured Pork Belly With Lentils, Cajun-style lentil salad, Lentil and cold-meat salad, Warm lentil salad, ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet, "Au vert" beef, Celeriac and mushroom gratin, Fried eggs with tomatoes, Polpete, ... All | |
Carrot: 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, Roast in the bag pork with fondant vegetables., Beef braised in reduced red wine, Breton style shellfish and vegetable soup, Blanquette of veal, ... All |
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