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Ingredients
Préparation
- 100 g de gruyère, coupé en morceaux
- 500 g d'eau
- 400 g de pommes de terre, détaillées en cubes
- 400 g de chair de courge d'hiver, détaillée en gros cubes
- 150 g de chorizo
La béchamel au curry
- 50 g de beurre doux, et un peu pour le plat à gratin
- 50 g de farine de blé
- 550 g de lait
- 2 pincées de sel
- 2 pincées de poivre moulu
- 1 c. à café bombée de curry en poudre
- salade verte, pour le service (optional)
- Nutrition
- per 1 portion
- Calories
- 2550.7 kJ / 609.6 kcal
- Protein
- 25.7 g
- Carbohydrates
- 43.9 g
- Fat
- 37.7 g
- Saturated Fat
- 19.5 g
- Fibre
- 4.4 g
- Sodium
- 802.1 mg
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