Brussels sprouts curry

45 min
Type of dish: Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Frozen Brussels sprouts 1.5 kg
Veloute sauce made with vegetable stock 1.25 l
Table salt 3.75 g
Bulk curry 10.0 g
Tomato sauce 0.025 l
Bacon 0.175 kg
See Recipe
Plain flour 0.05 kg
Margarine 0.05 kg
Table salt 0.005 g
Vegetable stock 1.25 l
See Recipe
Onion 0.008 kg
Garlic, bulb 0.013 ud
Green pepper 0.005 kg
Diced tomato 0.033 kg
Sunflower oil 0.001 l
Table salt 0.012 g
Sugar 0.0 kg
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
413.66
kcal
Carbohydrates
23.68
g
Proteins
13.49
g
Lipids
29.48
g
Sugars 10.16 g
Salt (Sodium) 840.61 mg
Folic acid 26.94 ug
Vitamin C 14.85 g
Vitamin A 372.52 ug
Zinc 0.82 mg
Iron 2.19 mg
Calcium 86.34 mg
Cholesterol 46.5 mg
Polyunsaturated fatty acids 6.27 g
Monounsaturated fatty acids 11.38 g
Saturates 9.86 g
Fiber 9.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.