Savoy chop pan
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
2
- 400 g Potatoes
- 2-3 (approx. 200 g) Carrots
- 7-10 Tbsp salt, white pepper
- 400 g Savoy cabbage
- 1-2 TEASPOONS clarified butter
- 200 g mixed mince
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Parsley
- 50 g Cream cheese with
- 7-10 Tbsp Herbs of Provence
- 3 TABLESPOONS Milk
Directions
- 1
Peel and wash the potatoes and carrots and cut them into large pieces. Cover and steam in little boiling salted water for about 7 minutes. Drain
- 2
Clean, wash and cut the savoy cabbage into strips. Heat clarified butter in a large pan. Fry the minced meat crumbly on a high heat while turning it over. Season with salt and pepper. Sweat tomato paste briefly. Take out everything
- 3
Fry the savoy cabbage, potatoes and carrots in the frying fat for approx. 10 minutes, turning. Add minced meat again. Deglaze with 100 ml water, bring to the boil and simmer briefly. Season to taste
- 4
Wash the parsley and chop half. Stir cream cheese and milk until smooth. Put it on the mincing pan as a blob. Sprinkle with parsley and garnish
Nutrition Facts
KCAL
460 kcal
460 kcal
CARBS
33 g
33 g
FATS
22 g
22 g
PROTEINS
30 g
30 g
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