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Ingredients
- 1 garlic clove
- 30 g olive oil
- 200 g brown onions, cut into wedges (approx. 4 cm)
- 500 g water
- 1 tbsp Vegetable stock paste (see Tips)
- 220 g leek, white part only, cut into pieces
- 370 g nadine potatoes, cut into pieces
- 8 chicken tenderloins (approx. 400 g)
- 1 sprig fresh tarragon, leaves only
- 1 pinch salt, to season
- 1 pinch ground black pepper, to season
- 180 g zucchini, peeled into tagliatelle (see Tips)
- 340 g carrots, peeled into tagliatelle (see Tips)
- 1 ½ tbsp crème fraîche
- 2 tsp Dijon mustard
- Nutrition
- per 1 portion
- Calories
- 2283.2 kJ / 545.7 kcal
- Protein
- 21.6 g
- Carbohydrates
- 56.1 g
- Fat
- 26.9 g
- Saturated fat
- 5.3 g
- Fiber
- 8.1 g
- Sodium
- 668.5 mg
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