Chard stalks, artichokes and clams in green sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Artichoke
3.0 kg
Swiss chard
2.5 kg
Clams
0.35 kg
Green sauce made with fumet
0.25 l
Table salt
0.0 g
Parsley
0.0 g
Garlic, bulb
0.25 ud
Parsley
0.625 g
Intense olive oil
0.008 l
Plain flour
0.01 kg
Table salt
0.938 g
Fumet
0.25 l
Elaboration
For the clams:
- Rinse the clams in a container with plenty of water and salt.
- Wash and set aside.
For the artichokes:
- Cook the vacuum-packed artichokes.
- Remove from the bag and drain.
- Remove the outer leaves and hairs from the artichokes.
- Peel the stems and cut them in half.
- Set aside
For the chard stalks:
- Remove the leaves from the chard.
- Wash the stalks and remove the threads with the help from a sharp knife.
- Cook them in the English style, making sure that they do not float to avoid browning.
- Cool, drain and cut into regular rectangles.
- Set aside.
For the green sauce:
- Make a green sauce.
SET UP
- Open the clams in the green sauce.
- Add the artichokes and the chard stalks.
- Cook for a few minutes.
- Add salt if necessary.
- Sprinkle with chopped parsley.
Nutritional information (1 portion)
Energy
265.82
kcal
Carbohydrates
37.01
g
Proteins
22.11
g
Lipids
3.28
g
Fiber
21.66
g
Saturates
0.56
g
Monounsaturated fatty acids
1.3
g
Polyunsaturated fatty acids
0.84
g
Cholesterol
4.21
mg
Calcium
584.2
mg
Iron
18.46
mg
Zinc
3.07
mg
Vitamin A
942.96
ug
Vitamin C
139.85
g
Folic acid
1164.99
ug
Salt (Sodium)
1210.94
mg
Sugars
13.21
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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