Batata karnoun-ragoût de topinambours

Hello everybody, it is Louise, welcome to our recipe page. Today, we're going to make a special dish, Batata karnoun-ragoût de topinambours. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Batata karnoun-ragoût de topinambours is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it's fast, it tastes delicious. Batata karnoun-ragoût de topinambours is something which I've loved my whole life. They are nice and they look fantastic.

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As for the number of servings that can be served to make Batata karnoun-ragoût de topinambours is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can cook Batata karnoun-ragoût de topinambours using 11 ingredients and 2 steps. Here is how you can achieve it.

Un plat traditionnel de la cuisine Bônoise en Algérie, on le décline aussi en sauce blanche persil et citron à l'agneau ou poulet fermier .

Ingredients and spices that need to be Make ready to make Batata karnoun-ragoût de topinambours:

1. Ingrédients:
2. poulet ou viande d'agneau d'ailleurs, en bons morceaux, on est beaucoup plus consommateurs de volaille que de viande à cause des enfants
3. 1 oignon haché
4. 1 poignée de pois chiches trempés
5. 300 g tomates mixées
6. 1,5 de topinambours
7. 1 cs concentré de tomate
8. 1 cc paprika fort, facultatif
9. sel / poivre
10. 1 cs smen ou 1/2 tasse à café d'huile
11. persil

Steps to make to make Batata karnoun-ragoût de topinambours

1. Comment faire :
   
   faire revenir la viande avec l'oignon dans le gras
   
   ajouter de l'eau à niveau, pois chiches et épices
   
   couvrir et laisser cuire viande et pois chiches
   
   entre temps;
   
   éplucher les topinambours délicatement sans les casser
   
   couper en deux s'ils sont trop gros
   
   rincer
   
   voir si la viande et cuite, et, ajouter les tomates et de l'eau si nécessaire, il ne doit pas y avoir trop de liquide
   
   saler, rectifier l'assaisonnement
2. Puis plonger les légumes, laisser cuire en surveillant car ils partent en purée facilement
   
   servir chaud avec du persil

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