This stew variation is worth a try.
Ingredients
-
1 small celeriac
-
500 grams of potatoes
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100 grams grilled red pepper (refrigerated, without salt)
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2 slices of bacon
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8 sprigs of chives or green celeriac leaves
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about 200 milliliters semi-skimmed milk
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1 tablespoon olive oil
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pepper, nutmeg
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2 beef tartar
-
1 tablespoon liquid margarine
Preparation
- Cut the celeriac into slices. Peel the slices and cut them into cubes.
- Peel the potatoes and cut them once.
- Boil the potatoes with the celeriac for 20 to 25 minutes.
- Cut the grilled peppers into cubes.
- Slowly fry the bacon slices in a dry frying pan.
- Finely chop the chives or celery leaves.
- Heat the milk.
- Make a stew of the cooked potatoes and celeriac with hot milk. Stir in the oil, paprika and chives.
- Sprinkle the tartars with pepper and fry them in the hot margarine until brown.
- Season the stew with some nutmeg.
- Sprinkle over the crumbled bacon slices and serve the tartare on the side.
Number of persons
2
Duration
30+ minutes
Energy |
570 kcal |
---|---|
Egg white |
35 grams |
Carbohydrates |
60 grams |
Fat |
20 grams |
Saturated fat |
6 grams |
Fiber |
15 grams |
Salty |
1.1 grams |