European forest mushroom ragout with tapioca buns

Name: European forest mushroom ragout with tapioca buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 1 piece Egg; 2 Tbsp Water; 25 g Coconut flour; 2 Tbsp Olive oil; 1⁄4 tsp Salt; 40 g Tapioca flour; to taste Celtic sea salt; to taste Black pepper; 1⁄4 piece Onion; 1 clove Garlic; 1⁄4 Tbsp Ghee; 10 g Coconut flour; 375 ml Chicken stock; 1⁄4 piece Leek; 15 g Arrowroot powder; 25 g Tapioca flour; 75 g European Forest Mushrooms

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European forest mushroom ragout with tapioca buns

You can also make a ragout as a complete Paleo recipe. This is a real winter or fall dish. I can see myself enjoying it on a wet, windy and cold day. ...

Macros(per serving)

885Kcal

Fat

44% (43 g)

Protein

9% (19 g)

Carbs

47% (105 g)

90 g Net, 15 g Fiber

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You can also make a ragout as a complete Paleo recipe. This is a real winter or fall dish. I can see myself enjoying it on a wet, windy and cold day. This dish really warms you up.

Macros(per serving)

885Kcal

Fat

44% (43 g)

Protein

9% (19 g)

Carbs

47% (105 g)

90 g Net, 15 g Fiber

Rate

Ingredients

Servings

For the buns

Tapioca flour

40 g

Coconut flour

25 g

Salt

¹⁄₄ tsp

Olive oil

2 Tbsp

Water

2 Tbsp

Egg

1 piece

For the ragout

Chicken stock

375 ml

Onion

¹⁄₄ piece

Garlic

1 clove

Ghee

¹⁄₄ Tbsp

European Forest Mushrooms

75 g

Leek

¹⁄₄ piece

Celtic sea salt

to taste

Black pepper

to taste

Tapioca flour

25 g

Arrowroot powder

15 g

Coconut flour

10 g

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

30 min

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