1,13€
4.50€ /kg
Origine : Aube 102km
Fournisseur :
Composition :
Cuisson : Les tremper au moins 12 heures dans l’eau froide. Ajouter 3 volumes d’eau non salée pour 1 volume de flageolets, et cuire environ 1h30/2h à partir de l’ébullition. Ajouter du bicarbonate pour les rendre plus digestes.
Utilisation : A servir chaud ou froid, en accompagnement de viande comme le gigôt, en sauce, en salade,…
Conservation :
| Poids | 0.250 kg |
|---|---|
| Prix au kg | 4.50€ |
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