Pork juliennes with spinach and chickpeas in Bechamel sauce

9.00 lv
per person
Pork juliennes with spinach and chickpeas in Bechamel sauce
While the French and the Italians are arguing over the paternity of Bessamel sauce, we offer you to try it with this aroma stewed spinach with chickpeas, gently surrounding a  juicy pork julliennes.

p.s. how easy is to prepare this, you'll find out in the recepie, that comes along with your order in a box)

per portion:
appr 600 gr per portion
proteins: 50 g
fat: 15 g
carbohydrates: 48 g

ingredients:

  • chickpeas
  • pork tenderloin
  • spinach
  • nutmeg
  • flour
    (*)
  • milk
    (*)
  • white wine
  • onion
  • garlic
  • butter
Keep at home: olive oil/oil, salt, black pepper

keep in a fridge up to 48 hours

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