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How to heat up?

Remove the transparent bowls for reheating. The contents of the bowls must be added to the dish after heating.

Reheating:

Oven: Remove the transparent foil from the dish and preheat the oven to 110 degrees Celsius. Fill a small ovenproof container with a little water (approx. 1-2 dl) Place the dish and the container in the oven for approx. 30 minutes.

Steamer: Remove the transparent foil from the dish. Use the regeneration function at 95 degrees Celsius and heat for approx. 25 minutes.

Pan: Heat the pan on a medium heat, add the food and heat it, stirring occasionally, until it is hot through and through. Reduce the heat if necessary to prevent burning.

Microwave: Prick the foil several times with a fork and heat the dish at 600 watts for 3-4 minutes.

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Emmental lamb ragout, mashed potatoes

Emmental lamb ragout, mashed potatoes

with carrots, leek, celery, pearl onions, saffron, cream and mashed potatoes

Portion size 460g

Nutritional information per serving / 100g

  • Energy: 2677kJ 640 kcal / 582kJ 139 kcal
  • Protein: 35.9 g / 7.8 g
  • Fat: 39.6 g / 8.6 g
  • Carbohydrates: 34.8 g / 7.6 g
  • Sugar: 14.4 g / 3.1 g
  • Saturated fatty acids: 20.6 g / 4.5 g

Ingredients:

Appenzeller herb lamb ragout, butter cooked (MILK), vegetable stock (sea salt, yeast extract, vegetables (pumpkin, carrots, parsnips, tomatoes), salt, sugar, parsley, olive oil, spices), potatoes, Pfälzer, carrots, cream (MILK), silver onions, veal stock (water, Veal bones, red wine (SULPHITE), root vegetables (carrots, onion, leek, CELERY) salt, pepper, bay leaf, juniper, (SULPHUR DIOXIDE AND SULPHITE), leek, onions, corn starch, sage, rapeseed oil, table salt, mace, saffron ground bay leaves, cloves, salt, pepper

 

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