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Ingredients
- 40 g selderij bladeren
- 40 g venkelknollen alleen uiteinden (4-5 cm)
- 1 teentje knoflook
- 1 theelepel korianderzaad
- 1 eetlepel graanmosterd
- 50 g olijfolie
- 30 g citroensap, vers geperst
- 2 - 3 snuifje zout plus extra voor kruiden
- 2 - 3 snuifjes zwarte peper, gemalen
- 100 g selderstengels in stukken gesneden
- 100 g venkelknollen in stukken gesneden
- 3 zeebrasem in hun geheel, gestript en schoongemaakt (ongeveer 500 g per stuk)
- 500 g water
- 2 gedroogde laurierbladeren
- 1000 g aardappelen in blokjes (3 cm) (zie variatie)
- Nutrition
- per 1 portie
- Calories
- 305.5 kcal / 1278.2 kJ
- Protein
- 21.1 g
- Fat
- 10.7 g
- Carbohydrates
- 32.8 g
- Fibre
- 5.2 g
- Saturated Fat
- 1.6 g
- Sodium
- 155.9 mg
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