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Parmentier de restes de gigot d'agneau aux panais et céleri
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Ingredients
- 300 g de gigot d'agneau, coupé en morceaux (restes cuits de gigot)
- 500 g de panais, coupés en morceaux
- 300 g de céleri-rave, coupé en morceaux
- 500 g d'eau
- 300 g de lait
- 2 pincées de sel, à ajuster en fonction des goûts
- 2 pincées de poivre moulu, à ajuster en fonction des goûts
- 70 g de chapelure
- 40 g de beurre, en parcelles
- Nutrition
- per 1 portion
- Calories
- 1071.8 kJ / 256 kcal
- Protein
- 15 g
- Carbohydrates
- 22.2 g
- Fat
- 10.8 g
- Fibre
- 4.5 g
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