Dificultad
La mayoría de nuestras recetas son fáciles, aunque las clasificadas con dificultad “media” o “difícil” son un poco más exigentes.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Raciones
Aquí se muestran las raciones de la receta.
Ingredientes
Pocket roast
- 1 carrot (approx. 110 g), cut into pieces (3-4 cm)
- 1 celery stalk (approx. 50 g), cut into pieces (3-4 cm)
- 1 brown onion (approx. 100 g), cut into quarters
- 1 garlic clove
- 20 g extra virgin olive oil
- 60 g dry white wine
- 500 g water
- 2 tsp Vegetable stock paste (see Tips)
- 1 pinch sea salt, to taste
- 1 pinch ground black pepper, to taste
- 400 g beef bolar blade roast, cut or trussed into a square shape
Seeded mustard sauce
- 30 g butter, softened
- 1 pinch salt, to taste
- 1 pinch ground black pepper, to taste
- 1 tbsp plain flour
- 2 tsp wholegrain mustard
- 70 g milk
Carrot, pumpkin and ginger purée
- 1 - 2 cm piece fresh ginger, peeled
- ½ orange, zest only, no white pith
- 50 g brown onion, cut into halves
- 150 g pumpkin, peeled and cut into pieces (3-4 cm)
- 150 g carrot, peeled and cut into pieces (3-4 cm)
- 80 g water
- ½ tsp Chicken stock paste (see Tips)
- 100 g fresh green beans, ends trimmed
- 20 g unsalted butter
- 1 - 2 pinches salt, to taste
- 1 - 2 pinches ground black pepper, to taste
- Inf. nutricional
- por 1 portion
- Calorías
- 3355.7 kJ / 802 kcal
- Proteína
- 67.7 g
- Carbohidratos
- 40.8 g
- Grasa
- 40.4 g
- Grasas saturadas
- 18.6 g
- Fibra
- 7.8 g
- Sodio
- 1278 mg
En las Colecciones
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