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With spicy mushrooms and tempeh.
Ingredients
-
6 potatoes
-
200 grams celeriac
-
1 large winter carrot
-
150 grams of mushrooms
-
150 grams tempeh
-
vinegar
-
2 tablespoons liquid margarine
-
paprika powder
-
pepper, paprika powder
Preparation
- Peel the potatoes. Boil the potatoes in a little water for about 20 minutes.
- Peel the celeriac and cut it into sticks.
- Peel the carrot and cut it into slices.
- Clean the mushrooms and cut them into slices.
- Cut the tempeh into strips.
- Boil the celeriac and carrot together in a little water until tender.
- Season the vegetables with a few drops of vinegar.
- Brown the tempeh in the hot margarine. Fry the mushrooms briefly. Season with paprika and pepper.
- Serve the vegetables and potatoes with the tempeh.
Allergy info
Check the label for the use of margarine.
Number of persons
2
Duration
15-30 minutes
Energy |
450 kcal |
---|---|
Egg white |
20 grams |
Carbohydrates |
50 grams |
Fat |
15 grams |
Saturated fat |
2 grams |
Fiber |
15 grams |
Salty |
0.3 grams |