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Rôti de veau, sauce au cidre, purée de panais et carottes Vichy
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Ingredients
- 4 pincées de sel
- 4 pincées de poivre 5 baies
- 1500 g de rôti de veau
- 55 g de beurre
- 1 oignon émincé
- 1 gousse d'ail
- 750 g de cidre brut
- 1 cube de bouillon de légumes
- 700 g d'eau
- 1 anis étoilé
- 600 g de panais, coupés en morceaux
- 300 g de carottes nouvelles, coupées en biseau
- 250 g de lait
- 2 c. à soupe de fécule de maïs
- Nutrition
- per 1 portion
- Calories
- 2134.3 kJ / 508.3 kcal
- Protein
- 59.5 g
- Carbohydrates
- 21.8 g
- Fat
- 16.2 g
- Saturated Fat
- 8.5 g
- Fibre
- 5 g
- Sodium
- 911 mg
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