Espinacas con besamel y espárragos
45 min

Meses de temporada*:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen spinach
1.25 kg
Asparagus 76/8
0.6 kg
Sterilised milk
1.5 l
Margarine
0.06 kg
Plain flour
0.06 kg
Table salt
1.0 g
Ground white pepper
0.25 g
Ground nutmeg
0.25 g
Eggs
5.0 ud
Grated cheese
0.1 kg
Elaboration
Para esta receta, son necesarias las siguientes elaboraciones:
- Realizar una Besamel (roux 50X50).
- Cocer la espinaca a la inglesa, refrescar, escurrir bien y picar.
- Por cada 10 raciones: mezclar 1litro de besamel con la espinaca, reservando el resto de la besamel para napar.
- Espárragos en conserva. Cortar longitudinalmente en el caso de que sean muy gruesos.
ENVASADO
- Colocar en barqueta compostable de 1/6 250 g de espinacas con besamel. Sobre estas colocar las yemas de espárragos y salsear napando con 125 g de besamel.
- Abatir (temperatura corazón a menos de 10 ºC en menos de dos horas).
- Termosellar las barquetas compostables.
- Conservar en cámara frigorífica entre 0 ºC y 4 ºC.
REGENERACIÓN
- Sacar del recipiente, colocar en recipiente adecuado para horno y gratinar.
- También se puede regenerar en el microondas 3 minutos a máxima potencia.
Nutritional information (1 portion)
Energy
592.05
kcal
Carbohydrates
30.76
g
Proteins
35.3
g
Lipids
34.44
g
Fiber
8.4
g
Saturates
13.89
g
Monounsaturated fatty acids
9.64
g
Polyunsaturated fatty acids
6.66
g
Cholesterol
305.48
mg
Calcium
894.74
mg
Iron
12.28
mg
Zinc
3.84
mg
Vitamin A
1753.5
ug
Vitamin C
91.92
g
Folic acid
424.64
ug
Salt (Sodium)
1491.99
mg
Sugars
19.52
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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