Panaché of battered vegetables with champignon mushroom sauce

90 min
Temperature: Hot
Type of dish: Vegetables
Allergens
Eggs
Eggs
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Courgette 0.2 kg
Aubergine 0.2 kg
Frozen chopped artichoke 0.375 kg
Txuri flour (R) 0.025 kg
Wide Swiss Chard 0.7 kg
Eggs 2.0 ud
Carrot 0.05 kg
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)
Fiber 17.09 g
Saturates 1.15 g
Monounsaturated fatty acids 1.38 g
Polyunsaturated fatty acids 1.39 g
Cholesterol 104.4 mg
Calcium 303.34 mg
Iron 7.17 mg
Zinc 1.02 mg
Vitamin A 659.56 ug
Vitamin C 65.76 g
Folic acid 295.77 ug
Salt (Sodium) 308.76 mg
Sugars 10.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.