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
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
  • 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 16.66 g
Saturates 1.04 g
Monounsaturated fatty acids 1.25 g
Polyunsaturated fatty acids 1.31 g
Cholesterol 91.88 mg
Calcium 291.35 mg
Iron 6.88 mg
Zinc 0.91 mg
Vitamin A 602.54 ug
Vitamin C 62.63 g
Folic acid 289.82 ug
Salt (Sodium) 336.33 mg
Sugars 9.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.