Preparation

MEAT RECIPE FOR CHICKEN PAPRIKASH – add: 500 g chicken breast, 100 g carrots, 1 celery stick, 60 g barley
Directions: Fry chicken in hot oil, add in thickly sliced carrots and thin strips of celery. Sauté for 2–3 minutes. Add in barley, stir, add in a little water, and cook for 15–20 minutes. Add 700 mL water and the contents of the Fant packet. Cook another 15 minutes. VEGETARIAN RECIPE FOR VEGGIE PAPRIKASH – add: 400 g butternut squash, 100 g fresh red peppers, 150 g carrots, 1 celery stick (about 100 g). Directions: Cut vegetables into larger pieces and transfer to a baking dish. Drizzle with olive oil and mix well. Bake 15–20 minutes at 250°C until the vegetables are cooked. Remove pan from the oven. Mix Fant with 500 mL water and add to the pan. Stir well and continue baking at 220°C another 20 minutes until the sauce is thickened.

Ingredients

dehydrated onion 26%, wheat flour, iodised salt (salt, potassium iodate), corn starch, dehydrated tomato 9,6%, sugar, sweet red paprika, yeast extract, dehydrated garlic, caraway seeds 1,1%, spices, palm oil.
May contain traces of eggs, milk and celery.

Storage: keep in a dry place at room temperature.
Shelf life: 12 months.
Packaging: 65 g.