Mangoldul este o leguma de sezon in acest moment, prima data cand o gatesc si m-am gandit sa fac sarmale.
N-am pus orez ca sa obtin o reteta low carb, keto cu putini carbohidrati.
Mangoldul sau swiss chardul arata ca frunzele de sfecla, doar ca sunt mai mari si mai carnoase .
O ruda apropiata a sfeclei si din aceeasi familie cu spanacul si varza kale, mangoldul este o leguma de la care folosim frunzele, frumoase, crocante si gustoase.
Mangoldul e plin de antioxidanti si substante cu rol antiinflamator si de detoxifiere, avand in plus un efect important asupra reglarii concentratiei de zahar din sange.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaIvFU1j0Rw2On3314BPf6cgJ7-B7pq-NoERom-EZfkVqrVOVEsRnO7LzsaDeOMswZBWMBxvQtEQrc98unrAc1BluIXQruQpM1ngUE4JSz1hfJeHzyjf2VpoxyGRv5735ugAz-qe1Rok/w640-h368/20200521_115231+%25282%2529.jpg)
Mangoldul e plin de antioxidanti si substante cu rol antiinflamator si de detoxifiere, avand in plus un efect important asupra reglarii concentratiei de zahar din sange.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaIvFU1j0Rw2On3314BPf6cgJ7-B7pq-NoERom-EZfkVqrVOVEsRnO7LzsaDeOMswZBWMBxvQtEQrc98unrAc1BluIXQruQpM1ngUE4JSz1hfJeHzyjf2VpoxyGRv5735ugAz-qe1Rok/w640-h368/20200521_115231+%25282%2529.jpg)
Doar doua portii de mangold pe saptamana va asigura mare parte din vitaminele si mineralele de care aveti nevoie zilnic!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizgj04ouMhpJkJ8aB2hTfIm9gb0jdSoUG6ARjbNndRfGCnWyiJuLXi1AaMQKCKnbl9oF219fK9im-cTm0UvjEDV4pIW6oriIXt-X9TtN6Q66SaYXGrJrKWwMCE1JoAWe1vYJHejo3R4Ug/w640-h402/20200521_114355+%25282%2529.jpg)
In rest este reteta clasica de sarmale, va trebuie numai carne buna de calitate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPmLuOoezTH1uYA87SxxjvuCcDvu9VV0pzIRDrsRtGrrpBvDzqsOxteMTS89K_I50RZO8DRpUWRRN1vLg8uxINdZUrEIH10YQ1toxA4k7BZ-hQ7Yrr9VhqCvresivX6cYM9XjzKbFQ0g/w640-h524/20200521_115000+%25282%2529.jpg)
Ingrediente :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixwUBzJlz1qybQ14-_c2q8ItDpz6k6ZyUl2_lNXkpqcwYClSVefT0iZA7dLZxF02izAtRX-9cJ_rzuQXysXybTcbRfMTYlQlHBQqbksR6ocBbjj4URa5BI3jIigojTa43tABccsFmrcv0/w200-h122/20200521_092338+%25282%2529.jpg)
600 g carne tocata amestec porc-vitel
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDhdw_NhD9vqpVV3weRURUj998zChNdWiQbXEQmCW4ZxYNb3htqTd9mmQ4bz4ydwf7xyUzxdpobLXLZvQsSc-CFqt3mfUpdsRRIj5KStqQc_gyEh0wVsrbLvHuKzKPt2400pnhsYCgcs/w200-h181/20200521_101503+%25282%2529.jpg)
Intr-o tigaie sotati ceapa in uleiul incalzit cu un pic de Paprika. Adaugati morcovul ras si mangoldul tocat si reveniti impreuna 5-8 minute amestecand.
1 mic carnat chorizo crud ( facultativ)
1 morcov
1 /2 ceapa mare
3-4 linguri de ulei
3-4 linguri de ulei
50 g de bulion concentrat de rosii
sare, piper
paprika afumata
sare, piper
paprika afumata
foaie de dafin, cimbru uscat
Taiati si-ndepartati baza. Pregatiti apoi foile, indepartati vena din mijlocul foilor (pastrati-le pentru umplutura).
Spalati bine foile.
Puneti-le 2 minute in apa clocotita sarata. Scoateti-le si pentru a-si pastra culoarea puneti-le in apa rece cu cuburi de gheata.
Scurgeti-le si rezervati. Pregatiti umplutura. Spalati si tocati marunt venele de mangold pastrate.
Curatati si tocati ceapa marunt. Curatati si dati pe razatoare morcovul.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhpbWSGtI6M_xntv4TKCawdtSDac963HdldZr4za3-t65Sl84dY9yoRkaW1Z1CdeFXcNPD8_V_gMP624EX0iuAbHIiy3KhUP9OzWoHlsvOrTjt7FYtyPxbP7YbfBJOtow9T0JNoROkjM/s320/20200521_093841+%25282%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDhdw_NhD9vqpVV3weRURUj998zChNdWiQbXEQmCW4ZxYNb3htqTd9mmQ4bz4ydwf7xyUzxdpobLXLZvQsSc-CFqt3mfUpdsRRIj5KStqQc_gyEh0wVsrbLvHuKzKPt2400pnhsYCgcs/w200-h181/20200521_101503+%25282%2529.jpg)
Intr-o tigaie sotati ceapa in uleiul incalzit cu un pic de Paprika. Adaugati morcovul ras si mangoldul tocat si reveniti impreuna 5-8 minute amestecand.
Intr-un bol puneti carnea tocata si amestecati-o cu bulionul de rosii si cu compozitia din tigaie.
Puneti sare, piper.
Faceti sarmalele. Ies mari cu o jumatate de foaie, mici cu foile mici sau cu un sfert de foaie.
Puneti sarmalele intr-un vas pentru cuptor. Deasupra am pus carnatul intreg, cimbrul uscat si foaia de dafin.
Varsati apa si acoperiti cu cateva din frunzele ramase.ersez de l'eau chaude à hauteur .
Dati la cuptor la 180-200 °C timp de 40 de minute.
Serviti-le calde cu mamaliga si smantana sau ca mine cu paine low carb de casa Energus10.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGKWVRVDsXTrvwU3TxGJJaXtw1qD729IbDzwqGDYjS-q-euRNfPYOyavueGAMBaHeUzsADXrkLvmyRkdZChpBYgFwP6Y9SerQtMLW5uFJTdlVJpTcIZsFldQ8xeT6jHJPjmbhA_ekp-0/w640-h355/20200521_115207+%25282%2529.jpg)
Reteta video (in franceza):
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPUZuu6yrk8FxvZAHzgsf1TDuf2xDcTxKlkdzQkwiyeNjDMbURTRpfBRRYTDprOLS888WaUPPXKBLllkARb-j1d7RaJORaL6du9o7cQlG1xIy_52UD7eiY0cCBXvtPOFJcrc9dOnYzUqh/s1600/vovx9if96hx86mc05yf7.png)
![]() |
imprimati print |
Am estimat 5 portii si am calculat pentru 600 gr de mangold gatit.
* faceti propriul calcul in functie de produsele folosite
Niciun comentariu:
Trimiteți un comentariu