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Ingredients
- 1 TL Olivenöl zum Einfetten
- 150 g Karotten
- 150 g Fenchel (kleine Knolle)
- 5 Eier (Größe M)
- 1 ¼ TL Salz
- ¼ TL Pfeffer, frisch gemahlen etwas mehr für den Ricotta und zum Bestreuen
-
1
TL gelbe Currypaste
or 1 TL rote Currypaste - 200 g Ricotta
- 500 g Wasser
- Rucola zum Dekorieren
- Nutrition
- per 1 Portion
- Calories
- 450 kcal / 1882 kJ
- Protein
- 31 g
- Fat
- 33 g
- Carbohydrates
- 8 g
- Fibre
- 7 g
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