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Ingredientes
- 1 lb (500 g) ceps
- 1 c. (25 cl) veal stock
- 2 garlic cloves
- 1 sprig flat-leaf parsley
- 1 tbsp oil
- 2/5 c. (10 cl) thick crème fraîche
- 2 tbsp (25 g) butter
- Salt, pepper
Direcciones
- Peel and finely chop the garlic cloves
- Wipe and clean the ceps, and chop them into large pcs
- Remove the parsley leaves and chop them finely
- Heat the oil in a frying pan on high heat
- Add in the garlic, half of the parsley and the ceps, and let them soften for 4-5 min
- Stir continuously
- Add in the warm veal stock, crème fraîche and the rest of the parsley
- Add in salt and pepper
- Cook for 3-4 min over a medium heat
- Add in the softened butter and stir till it has melted
- Adjust the seasoning if necessary
- Serve nice and warm, poured over the dish of your choice
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 81 | 98% |
| Total Fat 9.17g | 11% |
| Saturated Fat 3.9g | 16% |
| Trans Fat 0.09g | |
| Cholesterol 15mg | 5% |
| Sodium 42mg | 2% |
| Potassium 12mg | 0% |
| Total Carbs 0.49g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.17g | 0% |
