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Ingredients
- 1 oignon coupé en deux
- 1 gousse d'ail
- 1 c. à soupe d'huile d'olive
- 550 g de sauté de veau (tendrons ou jarret)
- 300 g de vin blanc
- 300 g d'eau
- du sel
- du poivre moulu
- 450 g de carottes (4), en rondelles
- 1 bouquet de cerfeuil frais (petit bouquet)
- Nutrition
- per 1 portion
- Calories
- 292 kcal / 1221.8 kJ
- Protein
- 30.3 g
- Fat
- 3.9 g
- Carbohydrates
- 20.5 g
- Fiber
- 4.9 g
- Saturated fat
- 1.1 g
- Sodium
- 209.8 mg
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