Urządzenia i Akcesoria
Lamb Chops with Ratatouille, Beans and Potato Gratin
Przygotowanie 1 godz. 25 min
Czas całkowity 1 godz. 25 min
6 portions
Składniki
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olive oil plus extra for frying and 1 tsp for seasoning80 g
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garlic cloves4
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fresh thyme leaves only8 sprigs
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freshly ground black pepper1 tsp
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French cut lamb racks800 g
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Russet potatoes peeled, cut in pieces (3 cm)800 g
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fresh milk250 g
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cooking cream100 g
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salt plus extra for seasoning3 tsp
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ground nutmeg¼ tsp
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fresh oregano leaves only2 stalks
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fresh parsley leaves only2 stalks
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eggplants cut in cubes (approx. 1.5 cm)200 g
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zucchinis cut in cubes (approx. 1.5 cm)200 g
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yellow capsicums cut in pieces (approx. 1.5 cm)150 g
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red capsicums cut in pieces (approx. 1.5 cm)150 g
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yellow onions cut in pieces (approx. 1.5 cm)100 g
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white wine70 g
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water150 g
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tomato purée20 g
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½ vegetable stock cube (for 0.5 l)vegetable stock powder1 tsp
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French beans ends cut off500 g
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1 tsp dried rosemaryfresh rosemary2 sprigs
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tomatoes cut in cubes (approx. 1.5 cm)200 g
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fresh basil leaves chopped1 tbsp
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butter plus extra for greasing1 tbsp
Poziom trudności
średni
Wartości odżywcze na 1 portion
Sód
1297.2 mg
Białko
31.6 g
Kalorie
4100.5 kJ /
980.1 kcal
Tłuszcz
70.6 g
Błonnik
10.7 g
Tłuszcz nasycony
28.4 g
Węglowodany
54.6 g
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