Brussels sprouts curry

45 min
Type of dish: Vegetables
Temperature: Hot
Allergens:
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
Creamed corn 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
  • 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.