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The pan -fried Puble de Brussels Carrot Châtaigne must be discovered by baby in BLW . This recipe is a delight.

Papy of Brussels cabbage, carrots and chestnuts

The pan -fried cabbage of Brussels, carrots and chestnuts is perfect for cold winter days. The good vegetables of the season are cooked and snacked in olive oil, what a treat! A pan -fried winter vegetables and above all comforting. Enjoy your food !

  • Recipe type: meal
  • From: 6 months
  • Seasons: fall , winter
  • Diets: gluten -free , eggs , without POS , vegan , vegetarian
  • Allergens: /

Learn more about allergens

The recipe:

  • Portions: 1 bowl
  • Preparation time: 35 min

Ingredients

  • 100 g Brussels cabbage
  • 100 g carrot
  • 40 g of chestnuts
  • Garlic powder
  • 1 tsp. to s. vegetable oil
  • 1/4 onion

Instructions

  1. Wash the Brussels cabbage and cut them in half
  2. Peel and cut the carrots into sticks
  3. Drive the bark of chestnuts by inciting with a knife tip
  4. Cook everything
  5. Leave the chestnuts a little longer
  6. In a pan, heat 1 tsp. to s. oil
  7. Peel and cut the onion into small pieces
  8. Brown the onion in the oil
  9. Once the vegetables are tender, add them to the pan and add the garlic powder
  10. Add the chestnuts you have peeled
  11. Brown with a drizzle of oil over high heat for 2-3 min
Babe BLW fruits and vegetables
Babe BLW fruits and vegetables
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