Panaché of battered vegetables with champignon mushroom sauce
90 min

Allergens:
Ingredients for 5 portions
Calculate portions
Frozen chopped artichoke
0.35 kg
Plain flour
0.025 kg
Wide Swiss Chard
0.75 kg
Eggs
2.0 ud
Natural mushrooms
0.2 kg
Sunflower oil
0.05 l
Onion
0.25 kg
Plain flour
0.05 kg
Table salt
5.0 g
Powdered vegetable stock
0.1 kg
Elaboration
For this recipe, the following elaborations are needed:
- Make a mushroom cream. Add some wide swiss chard (the green part) previously scalded. Mix everything.
- Remove the stringy parts of the chard and separate the white parts from the green parts. Cook with plenty of salted water uncovered or steam.
- Once cooked, chop into rectangles of about 4 x 3 cm.
- Chop the aubergine and the courgette into slices of about 2 mm. Place on a tray and sprinkle over some coarse salt, so they are not that humid.
- Cook the artichokes with plenty of salted water and uncovered or steam.
- Batter and fry the artichokes and the white parts of the chard, separately.
- Grill the courgette and the aubergine in the griddle.
Nutritional information (1 portion)
Energy
338.76
kcal
Carbohydrates
30.29
g
Proteins
14.11
g
Lipids
15.05
g
Fiber
15.0
g
Saturates
2.18
g
Monounsaturated fatty acids
3.74
g
Polyunsaturated fatty acids
6.74
g
Cholesterol
91.92
mg
Calcium
256.77
mg
Iron
6.61
mg
Zinc
0.82
mg
Vitamin A
383.03
ug
Vitamin C
51.94
g
Folic acid
253.27
ug
Salt (Sodium)
11706.03
mg
Sugars
5.19
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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