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Ingredients
- 80 g d'oignon coupé en quatre
- 1 c. à soupe d'huile d'olive
- 1 c. à soupe ras el-hanout
- 500 g de sauté de veau
- 350 g d'eau
- 1 branche de romarin frais
- 1 feuille de laurier frais
- du sel
- du poivre moulu
- 850 g de carottes (8), en cubes
- 1 c. à café de cumin en poudre
- ½ orange non traitée 30 g de jus et zeste râpé
- Nutrition
- per 1 portion
- Calories
- 273 kcal / 1144 kJ
- Protein
- 41 g
- Fat
- 6 g
- Carbohydrates
- 9 g
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