Vegetable medallions with apple puree and duchess potatoes
12 ingredients •
5 steps
Cook time
-
Prep time
-
Skill level
Intermediate
![Vegetable medallions with apple puree and duchess potatoes](https://s-api.qcart.app/images/comoquiero-uploads/images/recipes/originals/1634.jpg?s=716x600&fit=cover&ext=webp)
Choose your servings
1 - 2
Ingredients
12 ingredients
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- 1 units Tomato
- 1/2 units Eggplants
- 1/2 units Zucchini
- 1.5 tbsp Pan gratedo
- 1 units Egg
- 2 tbsp Olive oil
- 1 pinch Pepper
- 1/4 tsp Salt
- 300 grams Duchesses potatoes
- 4 units Green apple
- 1/4 cups White wine tetra
- 1 tbsp Butter
Steps
5 steps
- 1Cut the vegetables into slices not very thin and leave the eggplants cut to stand sprinkled with thick salt for at least 30 min.Thus they will lose bitter water.
- 2The slices of tomato, zucchini and eggplant pass through the egg beaten egg before passing them in the breadcrumbs.Then, see them to go through the egg and again in the breadcrumbs.Fry the vegetables with the oil and drain on paper paper.
- 3For apple puree: cut and peel the apples into wedges.Place a pot to the fire with the butter, add apples and white wine.Let cook over medium heat until the apples are soft and crush everything.Reserve.
- 4Prepare Duchess potatoes according to packaging instructions.
- 5Serve the vegetable medallions accompanied by Duchess potatoes and puree of apples.
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
518 | 101.6 | 10.3 | 9.5 |
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