Last modified on: December 31th 2013
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
1 hour 33 min. | 3 min. | 1 hour | 2 hours 36 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,135 Kcal or 4,752 Kj | 32 gr | 56 gr | 85 gr |
57 % | 12 % | 5 % | 13 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
76 Kcal or 318 Kj | 2 gr | 4 gr | 6 gr |
4 % | 1 % | <1 % | 1 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
284 Kcal or 1,189 Kj | 8 gr | 14 gr | 21 gr |
14 % | 3 % | 1 % | 3 % |
Cream: You can get more informations, or check-out other recipes which use it, for example: Baked potoatoes with herb butter or cream , Tuna pasta, Clementine Chantilly, Scallops with cabbage julienne, Spinach à la Lorraine, ... All | |
Mange-tout peas: You can check-out other recipes which use it, like for example: Snow peas sautéed in butter, ... All | |
Butter: You can get more informations, or check-out other recipes which use it, for example: Pesto crackers, New peas with almonds, Baked apples from St Aubin le Vertueux, Baked sea bass fillet with lemon and tarragon, Apple and almond gratin, ... All | |
Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Foie gras cured in salt, How to prepare endives , Potted meat (rillettes), Gravlax, Roast potatoes "à la provençale", ... All |
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