75 min
Vegan Suitable for vegans
Type of dish: Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Frozen broad beans 0.417 kg
Frozen peas 0.417 kg
Runner beans 0.333 kg
Carrots 0.417 kg
Salad tomato 0.25 kg
Frozen spinach 0.292 kg
Potatoes 0.292 kg
Olive oil 0.021 l
Onion 0.042 kg
Leek 0.25 ud
Plain flour 0.05 kg
Table salt 3.125 g
Carrots 0.042 kg
Onion 0.25 kg
Carrots 0.125 kg
Green leek 0.375 ud
Parsley 0.002 g
Water 1.25 l
Elaboration

For the vegetables:

  • Clean and cut the salad tomato into 1 cm slices, batter and fry.
  • Cook the spinach in the English style, drain, chop and make small balls. Batter and fry.
  • Cook the beans and peas.
  • Cut the carrot and the green beans into sticks. Cook them in boiling water.
  • Peel and cut the potatoes into 2 cm cubes. Blanch them in boiling water and fry them when they are ready to be served.
  • Chop the carrot, onion and leek into half moons.

For the vegetable cream:

  • Cut the vegetables, the onion into julienne and cut the carrot and leek into slices.
  • Thicken with flour.
  • Add the vegetable stock.

SET UP

  • Place the beans, peas, green beans and carrots in a deep tray.
  • Season with the vegetable cream.
  • Place the tomato slices and spinach balls on top so that they do not get wet.
  • Heat the vegetables in the oven and serve with the chips on top.
Nutritional information (1 portion)
Fiber 24.8 g
Saturates 1.03 g
Monounsaturated fatty acids 3.45 g
Polyunsaturated fatty acids 1.11 g
Cholesterol 0.02 mg
Calcium 296.2 mg
Iron 7.69 mg
Zinc 2.15 mg
Vitamin A 1830.1 ug
Vitamin C 110.02 g
Folic acid 332.52 ug
Salt (Sodium) 411.66 mg
Sugars 27.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.