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autumn vegetables with cider

The traditional veal sauté ... but in vegan version, it's possible!

Vegan Vegetarian September October November Gluten free
Course: Main course
Preparation: 20 minutes
Cooking: 40 minutes
Cost per serving: 1,71 €
Energy: 539 kcal / serving
Nutritional score:

Instructions

  • 1.   Wash and peel the carrots and celery, peel the onion. Cut 1 carrot into cubes and reserve the 2 others. Slice onion and celery.
  • 2.   Pour the olive oil into a saucepan and brown the carrot, celery and onion over medium heat (about 5 minutes).
  • 3.   Add the other 2 carrots, the potatoes cut roughly, salt.
  • 4.   Cook for 8 minutes and stir in the mushrooms, crushed garlic cloves, chestnuts and thyme.
  • 5.   Season with salt and pepper and cook for 10 minutes, stirring often.
  • 6.   Pour the cider and let it simmer for another 15 minutes over medium heat.
  • 7.   Add the coconut milk and cook covered for 15 minutes.

Notes

  • serve with rice or tagliatelle

Questions

Reviews

oct., 18 2020

Ingredients for servings

  • 3 carrots
  • 1 branch of celery
  • 1 large onion
  • 3 large potato
  • 450 g of mushroom
  • 150 g of chestnuts
  • 20 ml of olive oil
  • 200 ml of cider
  • 400 ml of coconut milk
  • 3 branch of thyme
  • 3 large garlic clove
  • salt (according to taste)
  • pepper (according to taste)

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    539 kcal
    27 %
  • Matières grasses
    25,02 g
    36 %
  • dont saturés
    17,44 g
    87 %
  • Glucides
    63,46 g
    24 %
  • dont sucres
    13,8 g
    15 %
  • Protéines
    11,73 g
    23 %
  • Fibres
    11,29 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.