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Ingredients
- 1100 g d'eau
- 1 branche de thym frais effeuillée
- 2 feuilles de laurier déshydratées
- 1 bouquet de persil frais
- 600 g de sauté de veau coupé en morceaux
- 300 g de carottes émincées
- 200 g de blanc de poireau émincé
- 300 g de champignons de Paris frais brossés et coupés en quatre ou en six
- 20 g de beurre
- 15 g de farine
- ½ c. à café de sel à ajuster en fonction des goûts
- ¼ c. à café de poivre moulu à ajuster en fonction des goûts
- Nutrition
- per 1 portion
- Calories
- 320 kcal / 1339 kJ
- Protein
- 28 g
- Fat
- 16 g
- Carbohydrates
- 15 g
- Fibre
- 9 g
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