John Myers
Contents
show
Ingredients
- 280 g Waxy potatoes with their skin on
- 3 tbsp Pickled tomato oil
- 45 g Onion white
- 60 g Carrot
- 80 g Yellow pepper
- 150 ml White wine selection (lovely)
- 180 g Zucchini
- 200 g Mango pulp
- 125 ml Cream
- 1 tsp Flor de Sal, Mediterranean
- Colorful pepper
- Dried tarragon
Instructions
preparation
- Wash the potatoes, peel them and cut them into cubes ... cook in salted water for about 10 minutes until al dente, drain and allow to cool
- Peel the onion, cut into rings and leave to marinate in the pepper oil for about 5 minutes ... Wash, peel and slice the carrots ... Wash the peppers, core them and lay them in strips ... Wash the zucchini, evet. Peel and quarter ... Peel the mango, remove the pulp from the core and cut into large pieces
Cook
- Sauté the onion in the "spice oil" ... add the carrot and pepper pieces and let simmer for about 5 minutes ... remove with the diced potatoes and white wine and reduce to 1/4 ... add the zucchini and mango pieces and deglaze with the cream ... season with herbal sea salt and pepper ... bring to the boil briefly and simmer for about 5 minutes
Serve
- Arrange the cream stew of vineyards with tarragon on a deep plate
Nutrition
Serving: 100gCalories: 81kcalCarbohydrates: 8.3gProtein: 1.1gFat: 3.7g
