Provençal Stew with Arancini

Special! This vegetable stew made with fennel, mushrooms, and carrots is bursting with flavour thanks to fresh herbs like tarragon and red wine, in which the vegetables gently simmer. Served alongside are arancini: they resemble bite-sized balls and are made from risotto rice with capers and tomato. Accompanied by 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) [lactose, milk, lupin], fennel, cucumber, carrot, mushrooms, celery, white onion, garlic, fresh tarragon, bay leaf, parsley, butter beans, kalamata olives, capers, thyme, gluten-free soy sauce, tomato purée, white miso (soy bean paste), organic vegetable stock, balsamic vinegar [sulphites], white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, lupine, selderij, soja, 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: they 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 ovenproof 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

Fat2,39 g

of which saturated0,49 g

Carbohydrates9,02 g

Dietary fibre2,69 g

Protein2,89 g

Salt0,69 g

Average weight: 540 g