Meat tagine with green beans using a Thermomix
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into the delightful world of stuffed zucchini, a dish that marries the earthiness of fresh vegetables with the hearty richness of veal shank. Originating from the Mediterranean, this recipe showcases a vibrant blend of garlic, coriander, and parsley, all lovingly mixed to create a filling that dances on your taste buds. Fun fact: zucchini is a summer squash that can grow to impressive sizes, but we prefer them petite for this dish! As you steam the green beans alongside, the aroma wafts through your kitchen, making it nearly impossible to resist a taste before serving. Enjoy a meal that not only fills the belly but also warms the heart, perfect for gatherings or a cozy dinner at home.
Ingredients
- 3 Cloves of garlic
- 1 Strand(s) Fresh coriander
- 1 Strand(s) Fresh parsley
- 1 Onion
- 500 g Veal shank
- 45 g Olive oil
- 1 Teaspoon(s) Salt
- 1 Teaspoon(s) Turmeric
- 1 Teaspoon(s) Ground ginger
- 0.5 Teaspoon(s) Pepper
- 500 g Water
- 300 g Green bean
Steps
- Place the standard blade, 0.
- 0, and add 3 cloves of garlic 0, 1 strand(s) of fresh coriander 0, 1 strand(s) of fresh parsley 0, 1 onion 0 in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 7.
- 0, and add 500 g of veal shank 0, 45 g of olive oil 0, 1 teaspoon(s) of salt 0, 1 teaspoon(s) of turmeric 0, 1 teaspoon(s) of ground ginger 0, ½ teaspoon(s) of pepper 0, 500 g of water 0 in the food processor bowl.
- Mix manual: 40:00min / 120°C / Speed 0 in inverse.
- Place the vapor kit, 0.
- Wash, cut in two, and add 300 g of green bean 0
- Mix manual: 20:00min / 100°C / Speed 0 in inverse.
- Serve 0.
