Brussels sprouts curry garrison

45 min
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Frozen Brussels sprouts 0.75 kg
Veloute sauce made with vegetable stock 0.625 l
Table salt 2.083 g
Bulk curry 5.833 g
Tomato sauce 0.042 l
Bacon 0.1 kg
See Recipe
Plain flour 0.025 kg
Margarine 0.025 kg
Table salt 0.002 g
Vegetable stock 0.625 l
See Recipe
Onion 0.014 kg
Garlic, bulb 0.022 ud
Green pepper 0.008 kg
Diced tomato 0.056 kg
Sunflower oil 0.001 l
Table salt 0.019 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
257.92
kcal
Carbohydrates
17.39
g
Proteins
8.42
g
Lipids
16.72
g
Sugars 10.12 g
Salt (Sodium) 492.53 mg
Folic acid 69.24 ug
Vitamin C 23.08 g
Vitamin A 236.02 ug
Zinc 0.63 mg
Iron 1.94 mg
Calcium 90.36 mg
Cholesterol 25.75 mg
Polyunsaturated fatty acids 3.59 g
Monounsaturated fatty acids 6.42 g
Saturates 5.56 g
Fiber 6.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.