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Potimarrons farcis au veau, champignons et épinards
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Ingredients
- 4 mini potimarrons (150 g chacun)
- 500 g d'eau
- 350 g de sauté de veau
- 1 oignon, coupé en quatre
- 250 g de champignons de Paris frais
- 50 g d'épinards frais
- 4 brins d'estragon frais, effeuillés
- 150 g de crème épaisse, 10% m.g.
- sel
- poivre moulu
- 1 c. à soupe d'huile d'olive
- Nutrition
- per 1 portion
- Calories
- 951 kJ / 228 kcal
- Protein
- 23 g
- Carbohydrates
- 8 g
- Fat
- 10 g
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