Panaché of battered vegetables with champignon mushroom sauce

90 min
Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Seasonal period: July, August, September
Ingredients for 5 portions
Ingredients for portions/units
Courgette 0.2 kg
Small aubergine 0.2 kg
Frozen chopped artichoke 0.375 kg
Plain flour 0.025 kg
Wide Swiss Chard 0.7 kg
Eggs 2.0 ud
Carrots 0.05 kg
High oleic oil 0.15 l
  • 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.


  • Heat the fried vegetables in the oven and the mushroom cream on the hob.
  • Cover the base of the plate with the sauce and place the hot vegetables over, decorating the plate.
  • It is possible to decorate the plate with chopped carrot in brunoise.
Nutritional information (1 portion)
Fiber 16.61 g
Saturates 3.59 g
Monounsaturated fatty acids 25.84 g
Polyunsaturated fatty acids 4.31 g
Cholesterol 92.03 mg
Calcium 291.51 mg
Iron 6.88 mg
Zinc 10.12 mg
Vitamin A 602.54 ug
Vitamin C 62.63 g
Folic acid 289.82 ug
Salt (Sodium) 336.33 mg
Sugars 8.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.