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Ingredients
- 100 g de carotte, pelée et coupée en tronçons de 1 cm
- 180 g de champignons de Paris frais, coupés en quatre
- 20 g d'huile d'olive
- du sel
- du poivre moulu
- 350 g de blancs de volaille, coupés en dés de 1 cm de côté
- 100 g de blancs d'œufs (3-4 œufs)
- 240 g de crème liquide 30-40% m.g.
- 2 pincées de cumin en poudre
- 1 c. à soupe d'estragon frais, haché, et 1 brin, équeuté
- ½ c. à soupe d'huile d'olive
- 160 g de crème fraîche épaisse, 30% m.g. min.
- 30 g de vinaigre à l'estragon
- 60 g d'eau
- Nutrition
- per 1 portion
- Calories
- 2096 kJ / 499 kcal
- Protein
- 27 g
- Carbohydrates
- 7 g
- Fat
- 40 g
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