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15
KalbsfriKassee
mit estragon
250 g Kalbsbraten, in 3 cm große Würfel ge-
schnitten 1 Olivenöl 1 kleine mil-
de Zwiebel zerkleinert 1/2 TL Senfkörner
gemahlen 1/2 TL Koriander gemahlen
1/2 TL Paprika gemahlen 1/2 TL grüner
Pfeffer • 1 Prise Salz • 20 cl Hühnerbrühe
10 cl Weißwein • 2 EL frischer Estragon
Kalbfleischstücke in die ActiFry geben. Oli-
venöl darüber gießen. 8 Min garen. Hüh-
nerbrühe und Weißwein verrühren. Zwiebel,
Gewürze und Brühe in die ActiFry geben. 10
Min garen.
Estragon vor dem Servieren fein hacken und
Kalbsfrikassee damit garnieren.
TIPP: Grünen Pfeffer aus der Konserve fin-
det man in asiatischen Lebensmittelge-
schäften.
Das kleine Ernährungs
Estragon verleiht nicht nur Ihren
Gerichten Würze, sondern
enthält zudem Antioxidantien und
harntreibende Substanzen. Also zwei
Fliegen mit einer Klappe!
Le nutrition
L’estragon donne du goût à vos plats,
tout en possédant des vertus anti
oxydantes et diurétiques. Coup double !
Voedingswaarde
Dragon geeft uw gerechten niet alleen
smaak, maar heeft ook een antioxidante
en urinedrijvende werking. Mooi
meegenomen toch!
15 min 18 min x 2
Paris/Paris/Parijs
Brennwert/ Énergie / Energie (Kcal) 258
Eiweiß/ Protéines /Proteïnen (g) 25,8
Fett/ Lipides / Vetten (g) 10,7
Kohlenhydrate / Glucides / Koolhydraten (g) 8,1
Ballaststoffe / Fibres / Vezels (g) 0,7
Natrium / Sodium / Natrium (g) 0,3
Kalfsfricassee
met dragon
250 g kalfsragout, in blokjes van 3 cm ge-
sneden 1 olijfolie 1 kleine, zoete
ui, jngehakt 1/2 tl gemalen mosterd-
zaad 1/2 tl gemalen koriander 1/2 tl
paprikapoeder 1/2 tl groene peper 1
snufje zout 20 cl kippenbouillon 10 cl
witte wijn • 2 el verse dragon
Leg de stukken kalfsvlees in de ActiFry.
Voeg de olijfolie toe. Laat 8 min bakken.
Vermeng de kippenbouillon met de witte
wijn. Doe de ui, de specerijen en de bouil-
lon in de ActiFry. Laat 10 min koken.
Hak de dragon vlak voor het serveren heel
fijn en strooi over de kalfsragout.
TIP: Groene peper vindt u in conserven in
Aziatische kruidenierszaken.
fricassee
de veau
a l estragon
250 g de sauté de veau coupé en dés de
3 cm 1 d’huile d’olive 1 petit oi-
gnon doux émin1/2 c. à c. de graines
de moutarde moulues • 1/2 c. à c. de cori-
andre moulue • 1/2 c. à c. paprika moulu
1/2 c. à c. de poivre vert 1 pincée de sel
20 cl de bouillon de poulet 10 cl de vin
blanc • 2 c. à s. d’estragon frais
Mettez les morceaux de veau dans l’ActiFry.
Versez l’huile d’olive. Faites cuire 8 min.
Mélangez le bouillon de poulet et le vin
blanc. Mettez l’oignon, les aromates et le
bouillon dans l’ActiFry. Laissez cuire pen-
dant 10 min.
Avant de servir, ciselez finement l’estragon
et parsemez sur le sauté de veau.
CONSEIL : Le poivre vert se trouve en con-
serve dans les épiceries asiatiques.
14 15
9


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