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Poulet à la crème, champignons et purée pomme-panais
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Ingredients
- 500 g d'eau
- 600 g de panais, coupés en morceaux
- 600 g de champignons de Paris frais, coupés en deux
- le jus d'1/2 citron jaune
- 300 g de pommes, coupées en morceaux
- 800 g de poulet, coupé en morceaux (2 cm)
- 4 c. à soupe de crème fraîche épaisse, 30% m.g. min.
- 7 pincées de sel, à ajuster en fonction des goûts
- 7 pincées de poivre moulu, à ajuster en fonction des goûts
- 150 g de lait
- Nutrition
- per 1 portion
- Calories
- 2174 kJ / 526.3 kcal
- Protein
- 59 g
- Carbohydrates
- 41.8 g
- Fat
- 12.3 g
- Saturated Fat
- 6.3 g
- Fibre
- 8.8 g
- Sodium
- 490.3 mg
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