Vermicelli porridge

Vermicelli porridge

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 506 kcal
, Fat: 11 g
, Carbohydrate: 87 g
, Protein: 11 g

Breakfast or dessert? This porridge ticks both boxes! I created this recipe to use up my left-over vermicelli. In my opinion, porridge is the perfect comfort food, especially when it's wet and cold outside and you need warming up!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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6dl milk water (1/2 milk, 1/2 water)
1pinch salt
100g chestnut puree
150g fine whole-grain rolled oats


2 pears, diced
1parcel chestnuts in caramel sauce (approx. 290 g)
150g plain greek yoghurt
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How it's done


Heat the milky water, salt and chestnut puree, keep stirring until the chestnut puree has dissolved. Add the oats, simmer over a low heat for approx. 5 mins., stirring occasionally. Remove the pan from the heat.


Place the pears, chestnuts and sauce in a pan, simmer for approx. 2 mins. Serve the porridge in bowls, top with yoghurt, pears and chestnuts.

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