75 min
Vegetarian Suitable for vegetarians
Type of dish: Vegetables
Temperature: Warm
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.125 kg
Leek 3.0 ud
Eggs 9.0 ud
Cream 0.15 l
Margarine 0.05 kg
Frozen spinach 0.02 kg
Margarine 0.024 kg
Plain flour 0.024 kg
Ground white pepper 0.001 g
Ground nutmeg 0.001 g
Table salt 3.0 g
Elaboration

To make the pudding:

  • Chop the onion into brunoise and the leeks in oblique cuts and sauté.
  • Remove the oil and blend the vegetables with some milk.
  • To make the batter: Beat the eggs and mix in the milk, heavy cream, salt and black pepper.
  • Grease the moulds with margarine.
  • Mix the batter with the blended vegetables. Pour the mixture into the moulds and bake them in a bain-marie at 160 ºC for 60 minutes. Check if it is cooked by pricking it with a toothpick.
  • Allow to cool, unmould and slice.

To make the spinach muslin:

  • Boil the spinach.
  • Make a beshamel sauce and mix in the spinach.
  • Place the slice of pudding on a plate and the spinach muslin as a side dish.
Nutritional information (1 portion)
Fiber 2.84 g
Saturates 16.95 g
Monounsaturated fatty acids 12.27 g
Polyunsaturated fatty acids 8.05 g
Cholesterol 491.44 mg
Calcium 396.52 mg
Iron 3.67 mg
Zinc 2.35 mg
Vitamin A 556.66 ug
Vitamin C 24.68 g
Folic acid 134.17 ug
Salt (Sodium) 727.38 mg
Sugars 16.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.