noix de beurre demi sel(préférer le beurre doux si vous y ajouter des lardons)
Notes
Préparation
Couper les fèves en tronçons de quelques centimètres ainsi que les oignons nouveaux (garder le vert des oignons pour une soupe ou un bouillon).Les faire revenir quelques minutes à feu vif avec le beurre pendant quelques minutes.Pour rajouter du goût, vous pouvez ajouter quelques lardons que vous ajouterez en fin de cuisson (dans ce cas là, préférez du beurre doux).
Bon appétit !
L’équipe du Château le Parvis
NB : cette recette s’accorde parfaitement avec notre cuvée Elite 😉
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