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Butternut Squash Soup, Fish with Rice and Vegetables, Apple and Pear Crumble
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Butternut Squash Soup, Fish with Rice and Vegetables, Apple and Pear Crumble
4.5 ( 18 avaliações )
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Ingredientes

  • 100 g white long-grain rice
  • water plus extra to soak rice
  • 2 white fish fillets skinless, 150-180 g each (e.g. hake, sole, perch)
  • salt plus extra to taste
  • ground black pepper plus extra to taste
  • 6 cherry tomatoes halved
  • 120 g apple (1 apple), cored, cut in pieces (1.5 cm)
  • 120 g pear (1 pear), cored, cut in pieces (1.5 cm)
  • 1 Tbsp honey
  • 1 Tbsp lemon juice
  • 130 g carrots cut in sticks (1 cm x 5 cm)
  • 4 green asparagus woody ends removed, halved lengthwise if thicker than 1 cm
    ou 150 g broccoli florets
  • 40 g plain flour
  • 20 g brown sugar
  • 20 g butter
  • 150 g onions cut in pieces (4 cm)
  • 1 garlic clove
  • 250 - 300 g butternut squash peeled, cut in pieces (3 cm)
  • 20 g extra virgin olive oil
  • 80 g ripe tomatoes cut in pieces
  • 1 tsp salt
  • 2 pinches ground black pepper
  • 400 g water
  • fresh chives chopped, to garnish
Nutrição
por 1 portion
Energia
832 kcal / 3480 kJ
Proteína
43 g
Gordura
22 g
Hidratos de carbono
105 g
Fibra
13.2 g

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