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Menu veggie - Terrine de légumes au parmesan et au safran
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Ingredients
- 80 g de parmesan en morceaux
- 150 g de fenouil coupé en petits morceaux
- 150 g de carottes coupées en cubes d'1 cm
- 100 g de champignons de Paris frais coupés en morceaux
- 30 g de beurre
- 2 pincées de safran en filaments
- ½ c. à café de sel
- du poivre moulu
- 2 œufs moyens (53-63 g)
- 80 g de crème liquide 30-40% m.g.
- Nutrition
- per 1 part
- Calories
- 737 kJ / 177 kcal
- Protein
- 8 g
- Carbohydrates
- 15 g
- Fat
- 3 g
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