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Ingredients
Paprika-Zwiebel-Topping
- 70 g Zwiebeln halbiert
- 30 g Mandeln
- 1 orange Paprika klein, in Stücken
- 1 TL Salz
- ½ TL Pfeffer
- 20 g Olivenöl
Kartoffelgulasch und Fertigstellung
- 120 g Zwiebeln halbiert
- 2 Knoblauchzehen
- 30 g Olivenöl
- 700 g Kartoffeln in Stücken (4 cm)
- 30 g Zitronensaft
- 550 g Wasser
- 20 g Tomatenmark
-
1
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 1 Würfel Gemüsebrühe (für 0,5 l) - 2 TL Paprika edelsüß
- 150 g Erbsen, TK
- Salz zum Abschmecken
- Nutrition
- per 1 Portion
- Calories
- 359 kcal / 1503 kJ
- Protein
- 8 g
- Fat
- 16 g
- Carbohydrates
- 37 g
- Fibre
- 8.2 g
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