Broccoli with carrots and bechamel sauce

45 min
Type of dish: Vegetables
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen broccoli 1.5 kg
Carrots 0.225 kg
Potato 0.15 kg
Eggs 1.5 ud
Parsley 0.008 g
Table salt 2.5 g
Margarine 0.05 kg
Plain flour 0.05 kg
Ground white pepper 0.003 g
Ground nutmeg 0.003 g
Table salt 6.25 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)
Fiber 10.05 g
Saturates 11.18 g
Monounsaturated fatty acids 7.1 g
Polyunsaturated fatty acids 5.21 g
Cholesterol 144.8 mg
Calcium 872.09 mg
Iron 5.61 mg
Zinc 3.93 mg
Vitamin A 1102.76 ug
Vitamin C 273.6 g
Folic acid 307.0 ug
Salt (Sodium) 1261.63 mg
Sugars 20.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.