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Ingredientes
- 50 ml Chicken stock or possibly water, (2fl ounce)
- 2 x Cooked new potatoes
- 2 x Asparagus spears
- 30 gm Wild mushrooms, (1oz)
- 1 sprg parsley Truffle oil, (optional)
- 1 dsh Cream Salt, pepper and lemon juice
Direcciones
- Cook and refresh asparagus and parsley. Hot the stock, add in mushrooms and new potatoes. Add in a dash of cream and whisk in butter. Repeat asparagus in broth, add in parsley, season and adjust with lemon juice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 524g | |
| Calories 320 | |
| Calories from Fat 7 | 2% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 109mg | 5% |
| Potassium 2111mg | 60% |
| Total Carbs 71.04g | 19% |
| Dietary Fiber 8.9g | 30% |
| Sugars 4.67g | 3% |
| Protein 9.97g | 16% |
