
Devices & Accessories
Aligot mit Speck und Frühlingszwiebeln
Prep. 15min
Total 50min
8 Portionen
Ingredients
-
Emmentaler in Stücken200 g
-
Wasser500 g
-
Kartoffeln, mehligkochend in Stücken700 g
-
Knoblauchzehen3
-
Speckwürfel125 g
-
Crème fraîche200 g
-
Butter weich, in Stücken70 g
-
Salz½ - 1 TL
-
Pfeffer¼ TL
-
Muskat¼ TL
-
Frühlingszwiebeln in Ringen½ Bund
Nutrition per 1 Portion
Calories
352 kcal /
1474 kJ
Protein
12 g
Fat
27 g
Carbohydrates
15 g
Fiber
1.9 g
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THERMOMIX® Magazin 2/2021
43 Recipes
Germany
Germany