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Ingredients
Les huîtres chaudes
- 150 g d'eau
- 12 huîtres
- 500 g de gros sel
La fondue de carotte et poireau au curry
- 150 g de poireau, coupé en morceaux
- 80 g de carotte, coupée en morceaux
- 30 g de beurre
- 2 pincées de sel
- 2 pincées de poivre fraîchement moulu
- 1 c. à café de pâte de curry thaï jaune doux
- 30 g de crème liquide 35% m.g.
- Nutrition
- per 1 pièce
- Calories
- 161.8 kJ / 38.9 kcal
- Protein
- 1.2 g
- Carbohydrates
- 1.6 g
- Fat
- 3.2 g
- Saturated fat
- 1.9 g
- Fiber
- 0.6 g
- Sodium
- 94.4 mg
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