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I eat healthily
culinary inspiration
Ingredients:
• 500 g veal shanks • 1 onion • 2 cloves of garlic• 1 lemon • 1 cube of vegetable stock• 2 tablespoons of tomato paste• 1 pinch of saffron• 1 tablespoon of ras el-hanout
• 2 carrots• 1 turnip • 1 large zucchini • 100 g snow peas • 100 g peas• 10 large pitted green olives • 150 g semolina • 1 sprig of cilantro
Instructions:
• Sauté the veal, cut into large pieces in a non-stick sauté pan without adding oil. • Add the chopped onion, garlic and lemon cut into 4. • Cover with water, add the stock cube and spices and cook on a low heat for 45 minutes over a medium heat. • Add the carrots, peeled and sliced turnips and continue cooking for 15 minutes. • Add the peeled and sliced zucchini, snow peas and continue cooking for 10 minutes. • Add the olives, peas and continue cooking for 10 minutes. • At the end of cooking, add the chopped fresh cilantro. • Serve with semolina.
Energy
Total carbs
Sugar
Total fat
Saturated fat
Omega 3
Fibers
Sodium
500.1 Kcal
55.9 g
7.2 g
11.8 g
3.1 g
0.1 g
9.7 g
429.0 g
The nutritionist's advice:
Tajine recipes allow gentle cooking for tender meat. Vary the vegetables used according to the local and seasonal products available to you.
Preparation time:
Cooking time:
For 4 people
