Provençal Stew with Arancini

Unique! This vegetable stew of fennel, mushrooms, and carrots is bursting with flavour thanks to fresh herbs like tarragon and red wine, in which the vegetables gently simmer. You'll also receive arancini: they resemble crispy balls and are made from risotto rice with capers and tomato. Served with a refreshing cucumber salad.

Risottini (risotto rice, mozzarella, tomato, white onion, leek, parsnip, basil, garlic, rice starch, wheat flour, yeast, lemon juice, garden peas, rapeseed oil, sugar, salt), fennel, carrot, cucumber, mushrooms, white onion, garlic, fresh tarragon, bay leaf, parsley, elephant beans (lima beans), thyme, tomato purée, baking soda, red wine, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.

Allergens: alcohol, ei, gluten, koemelk, lactose, lupine, mosterd, sulfiet.

Microwave

Heat the vegetable stew loosely covered for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons) and the arancini uncovered on baking paper for 2-3 minutes. Note: these will not become crispy in the microwave. Serve with the salad (cold).

Oven — 200°C, 30 minMarleen's choice

Preheat the vegetable stew covered with an oven-safe plate or aluminium foil for 20 minutes (1 person) to 30 minutes (2 or more persons). Heat the arancini uncovered on baking paper for the last 10-15 minutes. Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy76,38 kcal

Protein2,89 g

Fat2,39 g

of which saturated0,49 g

Carbohydrates9,02 g

Dietary fibre2,69 g

Salt0,69 g

Average weight: 540 g

Fresh meals at home

Freshly prepared and delivered daily.

Choose your meals →