John Myers
Werrej
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Ingredjenti
- 500 g Patata
- Melħ
- 2 biċċa Bajd
- 500 g Kaboċċa Savoy
- 1 żgħir Onion
- 20 g Butir
- 150 ml Krema bit-tarjola
- 100 ml Brodu tal-ħaxix
- 1 Tsp Mustarda medja sħuna
- Noċemuskata maħkuka friska
- Melħ u bżar
- 1 tbsp Tursin imqatta’ fin
istruzzjonijiet
- Peel the potatoes, cut in half, quarter them and cook in boiling salted water for about 20 minutes. Cook the eggs in boiling water for about 8 minutes, then rinse with cold water.
- Clean and quarter the pork sausage. Remove the stalk. Cut the quarter crosswise into thin strips. Finely dice the onion. Melt the butter in a saucepan, sauté the savoy cabbage and onions. Season with nutmeg and salt. Cover and cook over a medium heat for 5 minutes.
- Add the whipped cream and vegetable stock, bring to the boil and cook on a medium heat for another 5 minutes. Season the cream sausage with 1-2 teaspoons of mustard, salt and pepper.
- Peel and halve the eggs. Drain the potatoes and let them evaporate. Arrange savoy cabbage mustard cream with egg and potatoes on plates and serve sprinkled with parsley.
Nutrizzjoni
Notifika: 100gKaloriji: 95kcalKarboidrati: 7.9gProteina: 2.2gXaħam: 6g
