Brussels sprouts curry

45 min
Type of dish: Vegetables
Temperature: Hot
Allergens
Celery
Celery
Gluten
Gluten
Sulfites
Sulfites
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 0.008 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
Elaboration
  • Pochar la cebolla picada en brunoise y hacer la salsa veloute con el fondo de verduras y la cebolla pochada, añadir condimentación (la salsa de tomate, la sal y el curry).
  • Cocer las coles en agua hirviendo (a la inglesa) y las repartimos en placas.
  • Cortar el bacón en dados.
  • Mezclar la salsa con las coles, añadir el bacón y calentar en el horno a 180 ºC.
Nutritional information (1 portion)
Energy
505.01
kcal
Carbohydrates
36.97
g
Proteins
18.62
g
Lipids
30.37
g
Fiber 15.23 g
Saturates 10.08 g
Monounsaturated fatty acids 11.41 g
Polyunsaturated fatty acids 6.6 g
Cholesterol 46.5 mg
Calcium 175.79 mg
Iron 3.66 mg
Zinc 1.19 mg
Vitamin A 528.34 ug
Vitamin C 43.46 g
Folic acid 132.88 ug
Salt (Sodium) 881.59 mg
Sugars 22.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.