Barley and Vegetable Egg Cocotte

Barley and Vegetable Egg Cocotte

4.3 3 évaluations

Prép. 30min

Total 1h 30min

6 portions

Ingrédients

Eggs

unsalted butter for greasing
garlic clove
1
olive oil
20 g
asparagus tips and stalks separated, stalks cut in pieces
200 g
salt
¼ tsp
ground black pepper
1 pinch
mustard
15 g
white wine
50 g
whipping cream
100 g
soy cream

Barley

lime finely grated zest and juice
1
olive oil
90 g
fresh basil leaves
10 g
salt
1 tsp
ground black pepper
1 pinch
raisins
20 g
cherry tomatoes halved
80 g
green peas (fresh or frozen)
50 g
shallots quartered
80 g
red onions sliced
150 g
fennel bulb sliced
100 g
water
750 g
pearl barley
250 g
medium eggs
6
ground black pepper
6 pinches
fresh chives chopped, for serving
10 g

Niveau

facile

Infos nut. par 1 portion

Sodium 604 mg

Protides 14 g

Calories 2123 kJ / 508 kcal

Lipides 32 g

Fibre 11 g

Graisses saturées 9.2 g

Glucides 44 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Go Green, Feel Good 71 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Cashew Cheese Pasta with Broccoli

40min

Aubergine and Tomato Pasta

45min

Vegetable Salad and Lentil Stew; Vegan Chocolate Mousse

45min

Vietnamese-style Vegetable Stew with Rice

40min

Wholemeal Spaghetti with Lentil and Carrot Cream Sauce

45min

Miso and Honey-roasted Aubergine

1h

Tagliatelle with Porcini Mushrooms

1h

Sweet Potato Curry

30min

Baked Spinach and Feta Mushrooms

35min

Vegan Chickpea and Mushroom Stew

30min

Pasta with Vegetable Ragout

45min

Chickpea, Squash and Kale Stew

45min