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Ingredients
- 60 g di Parmigiano Reggiano, a pezzi
- 180 g di cipolle a pezzi
- 1 spicchio di aglio
- 120 g di carote, pelate e a pezzi
- 40 g di olio extravergine di oliva
- 30 g di concentrato di pomodoro
- 500 g di macinato vegetariano
- 1 cucchiaio di dado per brodo vegetale
- 1 cucchiaio di salsa Worcestershire
- 100 g di funghi champignon freschi a fette
- 1000 g di patate americane dolci, pelate e a pezzi (3-4 mm)
- 280 g di latte intero
- 1 cucchiaino di sale
- ½ cucchiaino di pepe nero macinato
- ½ cucchiaino di noce moscata in polvere
- 30 g di burro
- 1 rametto di timo fresco, le foglioline
- Nutrition
- per 1 porzione
- Calories
- 1788.5 kJ / 427.5 kcal
- Protein
- 26.5 g
- Carbohydrates
- 50.3 g
- Fat
- 15.3 g
- Saturated fat
- 6.1 g
- Fiber
- 11.4 g
- Sodium
- 691 mg
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