Peel the potatoes and pumpkin and cut them. Put them in the fast pot with water. In 4 minutes they will be ready. Pass them through the purés, splashing, sprinkle with a little chopped parsley and mix well.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make fillets stuffed with vegetables: |
| 8 Ternera Redondo fillets 8 fresh garlic 8 green beans 2 onions 400 gr. from pumpkin 3 potatoes breadcrused water virgin oil extra hojiblanca salt pimient pajil chopped |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with red wine |
Ingredients to make fillets stuffed with vegetables:
2. Clean vegetables (fresh garlic, green beans and onion). Cut the beans in 2 and the onion in 4 along. Put everything to poach in a pan with a little oil. Sprinkle the fillets and fill them with the vegetables. Enrolle them, call them with a stick and get them by breadcrumbs.
3. crush the garlic cloves with the knife without peeling and put them to fry in a pan with oil. Add the fillets, fry them, and drain them on cooking paper.
4. Purés serves in the center of a source. Watch it with oil and place the fillet rolls on top. If you want to avoid food poisoning, wash your hands before handling meats and avoid using the same utensils for raw and cooked food.
