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Schweinslungenbraten mit Korianderkruste und Karotten-Süßkartoffelpüree
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Ingredients
- 2 - 3 Knoblauchzehen
- 10 g Koriander, frisch, Blättchen und Stängel
- 150 g Semmelbrösel
- 1 TL Salz
- 2 TL Dijonsenf
- 1 TL Olivenöl
- 2 Schweinslungenbraten (je ca. 400 g)
- 500 g Karotten, in Stücken (2-3 cm)
- 500 g Süßkartoffeln, geschält, in Würfeln (2 cm)
- 250 g Wasser
- 1 Prise schwarzer Pfeffer, frisch gemahlen
- ½ TL Muskat, gemahlen
- 80 g Schlagobers
- Nutrition
- per 1 Portion
- Calories
- 2515 kJ / 601 kcal
- Protein
- 50 g
- Carbohydrates
- 61 g
- Fat
- 17 g
- Saturated Fat
- 7 g
- Fibre
- 9 g
- Sodium
- 1018 mg
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