Potatoes stuffed with vegetables in season
Potatoes stuffed with vegetables in season
Potatoes stuffed with vegetables in season
5
1
Stefano Moraschini
Peel the potatoes and cut them in half.
Scoop out and Blanch for 2 minutes in boiling salted water.
Brown in oil garlic and Leek into rings, then the potato pulp and diced pumpkin and florets of broccoli.
Salt.
Filled with ratatouille and recap the potatoes.
Lay them in a saucepan, cover with broth and simmer.
Drizzle with raw oil, chopped parsley and pepper.
Calories calculation
Calories amount per person:
414
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
Leave a comment or write a review for this recipe.
Your opinion is important for us!
Other recipes (in alphabetical order)
