Broccoli with carrots and bechamel sauce

45 min
Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Frozen broccoli 1.25 kg
Carrots 0.1 kg
Potatoes 0.1 kg
Eggs 1.5 ud
Bechamel (roux 40x40) for sauces 0.75 l
Grated cheese 0.1 kg
Parsley 2.5 g
Table salt 3.75 g
See Recipe
Sterilised milk 0.75 l
Margarine 0.03 kg
Plain flour 0.03 kg
Ground white pepper 0.002 g
Ground nutmeg 0.002 g
Table salt 3.75 g
Elaboration
  • Peel the carrots and cut into thin slices.
  • separate the florets from the stem of the broccoli,( frozen broccoli can be used)
  • Once all the vegetables have been cut, cook them in boiling water separately and rinse.
  • boil the eggs for 10 minutes and chop.
  • Prepare a bechamel sauce of 40 g of roux per litre.

SETTING UP

  • Mix the vegetables with the bechamel sauce, add the grated cheese sprinkled on top and a few thin cubes of margarine. 
  • Grill in the oven at 180 ºC.
  • Sprinkle with chopped parsley.
Nutritional information (1 portion)
Energy
348.47
kcal
Carbohydrates
19.67
g
Proteins
23.09
g
Lipids
19.53
g
Sugars 11.17 g
Salt (Sodium) 1018.56 mg
Folic acid 163.72 ug
Vitamin C 140.56 g
Vitamin A 547.07 ug
Zinc 2.56 mg
Iron 3.11 mg
Calcium 599.8 mg
Cholesterol 116.8 mg
Polyunsaturated fatty acids 3.25 g
Monounsaturated fatty acids 5.16 g
Saturates 8.53 g
Fiber 5.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.