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Ingredients
- 800 g d'épaule de veau, en cubes de 3 cm
- 1 c. à soupe de cumin en poudre
- 100 g d'oignon, coupé en deux
- 2 gousses d'ail
- 15 g d'huile d'olive
- 1 c. à soupe vinaigre de cidre
- 500 g d'eau
- 50 g de miel de lavande
- 1 branche de thym frais
- 600 g de carottes, en rondelles
- 1 c. à café de sel
- 3 pincées de poivre moulu
- 3 brins de persil frais, ciselé
- Nutrition
- per 1 portion
- Calories
- 1738.2 kJ / 415.4 kcal
- Protein
- 40.9 g
- Carbohydrates
- 29.1 g
- Fat
- 15.1 g
- Saturated Fat
- 4.8 g
- Fibre
- 5.4 g
- Sodium
- 878.8 mg
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