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Ingredients
- 50 g d'oignon (1/2), coupé en quatre
- 1 cm de gingembre frais
- 1 c. à soupe huile d'olive
- 550 g de sauté de veau
- 300 g de vin blanc
- 300 g d'eau
- du sel
- du poivre moulu
- 450 g de carottes (4), en rondelles
- 1 bouquet de cerfeuil frais (petit bouquet)
- Nutrition
- per 1 portion
- Calories
- 1251 kJ / 298 kcal
- Protein
- 44 g
- Carbohydrates
- 5 g
- Fat
- 6 g
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