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Cailles laquées au vinaigre balsamique, purée de courge
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Ingredients
- 500 g d'eau
- 4 belles cailles
- 8 échalotes bio, non pelées
- 3 c. à soupe d'huile d'olive
- 800 g de courge butternut ou une variété delicata, coupée en cubes de 3 cm de côté
- 3 feuilles de sauge fraîche
- 4 c. à soupe de vinaigre balsamique
- sel
- poivre moulu
- 20 g de beurre coupé en dés
- Nutrition
- per 1 portion
- Calories
- 298 kcal / 1246 kJ
- Protein
- 26 g
- Fat
- 16 g
- Carbohydrates
- 10 g
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