Brussels sprouts curry
45 min
Type of dish:
Vegetables
Temperature:
Hot
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen Brussels sprouts
1.5 kg
Table salt
3.75 g
Bulk curry
10.0 g
Tomato sauce
0.025 l
Bacon
0.175 kg
Creamed corn
0.05 kg
Margarine
0.05 kg
Table salt
0.008 g
Vegetable stock
1.25 l
Onion
0.008 kg
Garlic, bulb
0.013 ud
Green pepper
0.005 kg
Diced tomato
0.033 kg
Sunflower oil
0.001 l
Elaboration
- Sauté the onion chopped into brunoise and make the veloute sauce with vegetable stock and sautéed onion, add seasoning (tomato sauce, salt and curry).
- Cook the sprouts in boiling water (English style) and distribute them onto dishes.
- Dice the bacon.
- Mix the sauce with the sprouts, add the bacon and heat in the oven at 180 ºC.
Nutritional information (1 portion)
Energy
476.45
kcal
Carbohydrates
34.39
g
Proteins
15.3
g
Lipids
30.01
g
Fiber
12.81
g
Saturates
9.99
g
Monounsaturated fatty acids
11.4
g
Polyunsaturated fatty acids
6.55
g
Cholesterol
46.5
mg
Calcium
167.03
mg
Iron
3.63
mg
Zinc
1.25
mg
Vitamin A
471.07
ug
Vitamin C
41.85
g
Folic acid
128.69
ug
Salt (Sodium)
878.04
mg
Sugars
19.88
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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