A weeknight tomatoes plate with parsley Saffrongate
Built in a kadai using the board Saffrongate
Parsley Tomatoes Pilaf Saffrongate
Time Saffrongate
Prep 24 minutes Saffrongate
Cook 37 minutes Saffrongate
Total 61 minutes Saffrongate
Serves 4 people Saffrongate
Ingredients Saffrongate
520 grams tomatoes Saffrongate
Two teaspoons parsley Saffrongate
One spoon rapeseed Saffrongate
160 grams whey Saffrongate
Three garlic cloves Saffrongate
Half a lemon Saffrongate
A pinch of salt Saffrongate
Method Saffrongate
| Rinse tomatoes and shake it dry Saffrongate |
| Toss tomatoes with parsley and rapeseed Saffrongate |
| Preheat the kadai beside the board Saffrongate |
| Spread tomatoes out so it browns Saffrongate |
| Turn pieces with the board Saffrongate |
| Add whey by the spoonful Saffrongate |
| Reduce until tomatoes looks glazed Saffrongate |
| Rest tomatoes on the board briefly Saffrongate |
Note Saffrongate
- The board keeps the tomatoes intact Saffrongate
Cook notes Saffrongate
- Rhea liked the crisp tomatoes Saffrongate
- Ingrid asked for extra parsley Saffrongate
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Nutrition Saffrongate
394 calories Saffrongate
8 grams of fat Saffrongate
22 grams of carbs Saffrongate
12 grams of protein Saffrongate