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Ingredients
Fleisch mit Bärlauchhaube
- 40 g Parmesan, in Stücken
- 2 EL Rapsöl
- 1 EL scharfer Senf
- 2 Prisen Pfeffer, frisch gemahlen
- 1 ½ TL Salz
- 2 Knoblauchzehen, halbiert
- 100 g Frühlingszwiebeln, in Stücken (ca. 2 cm)
- 30 g Butter
- 70 g Risottoreis
- 20 g Weißwein
- 140 g Wasser
- 2 TL Gewürzpaste für Gemüsebrühe, selbst gemacht
- 600 g Schweinslungenbraten
- 1 Eidotter
- 80 - 100 g frische Bärlauchblätter, grob in Streifen geschnitten
Gemüse
- 150 g Frühlingszwiebeln, in Stücken (ca. 2 cm)
- 1 Knoblauchzehe, halbiert
- ½ TL Salz
- ¼ TL Kurkuma, gemahlen
- 1 Spritzer Zitronensaft, frisch gepresst
- 400 g gemischtes Gemüse, (z.B. Karotten, Kohlrabi, Karfiol, Zucchini, Champignons), in Würfeln oder Streifen (ca. 3 mm)
- 1 TL rosa Pfefferbeeren, getrocknet, zerdrückt
- Nutrition
- per 1 Portion
- Calories
- 1870 kJ / 447 kcal
- Protein
- 42 g
- Carbohydrates
- 23 g
- Fat
- 21 g
- Fibre
- 5 g
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