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2 purés de borrego - introdução do feijão-verde e do agrião
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Ingredients
- 500 g abóbora cortada em pedaços
- 200 g batata cortada em pedaços
- 200 g cebola cortada em pedaços
- 150 g feijão-verde cortado em pedaços
- 120 g carne de borrego s/ nervos cortada em cubos
- 300 g água
- 100 g folhas de agrião
- 6 c. chá de azeite extra virgem (0,2% acidez) p/ servir
- Nutrition
- per 1 dose
- Calories
- 681.3 kJ / 162.8 kcal
- Protein
- 6 g
- Carbohydrates
- 16.3 g
- Fat
- 9 g
- Saturated fat
- 2.7 g
- Fiber
- 2.5 g
- Sodium
- 26.8 mg
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