Panaché of battered vegetables with champignon mushroom sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen chopped artichoke
0.375 kg
Plain flour
0.025 kg
Wide Swiss Chard
0.7 kg
Eggs
2.0 ud
Mushroom cream
0.6 l
Carrots
0.05 kg
Onion
0.14 kg
Natural mushrooms
0.12 kg
Sunflower oil
0.004 l
Plain flour
0.027 kg
Vegetable stock
0.6 l
Table salt
3.0 g
Elaboration
- 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.
SERVING
- 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)
Energy
236.36
kcal
Carbohydrates
28.02
g
Proteins
12.66
g
Lipids
4.93
g
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.
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