40 min
Type of dish: Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cauliflower 1.0 kg
Cabbage 1.0 kg
Frozen peas 0.5 kg
Carrot 0.5 kg
Garlic 2.5 ud
Table salt 3.75 g
Elaboration
  • Clean the cauliflower and separate the florets.
  • Remove the outer leaves of the cabbage. Dice into 2 cm dices.
  • Peel and chop the carrot into strips.
  • Cook all the vegetables separately with plenty of salted water and uncovered.
  • Peel and slice the garlic.

SERVING

  • The main feature of the panaché is that all the vegetables are served on the same plate but separately.
  • Place the vegetables on an oven tray, heat and add the fried garlic. If possible, have the garlic fried when the baking finishes, so it is still hot.
Nutritional information (1 portion)
Fiber 20.92 g
Saturates 4.44 g
Monounsaturated fatty acids 17.93 g
Polyunsaturated fatty acids 3.19 g
Cholesterol 0.13 mg
Calcium 190.48 mg
Iron 5.92 mg
Zinc 2.42 mg
Vitamin A 1472.0 ug
Vitamin C 378.21 g
Folic acid 400.07 ug
Salt (Sodium) 368.38 mg
Sugars 24.51 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.