poêlée de légumes d'automne



Un plat pour se réchauffer et profiter des vertus du curcuma
4 personnes
20 minutes
non disponible

Voir en pdf

Ingrédients

Préparation


Etape 1

Eplucher les racines de persil, couper en 4 et en tronçons de 5 cm

Etape 2

.Enlever le maximum de fils du céleri, couper en tronçons de 5 cm.

Etape 3

Concasser les châtaignes en 3 ou 4 morceaux.

Etape 4

Faire chauffer l'huile d'olive dans une poêle à fond épais

Etape 5

Ajouter les légumes , laisser rôtir quelques instants.

Etape 6

Epicer de curcuma et de poivre, ajouter les châtaignes et un peu d'eau.

Etape 7

Cuire 10 minutes et servir aussitôt . Bon appétit :)


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