Broccoli with carrots and bechamel sauce
45 min

Type of dish:
Vegetables
Temperature:
Hot
Allergens
Ingredients for 5 portions
Calculate portions
Frozen broccoli
1.5 kg
Carrots
0.225 kg
Grated cheese
0.1 kg
Parsley
0.008 g
Table salt
2.5 g
Sterilised milk
1.25 l
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)
Energy
487.28
kcal
Carbohydrates
32.39
g
Proteins
28.63
g
Lipids
26.75
g
Fiber
6.81
g
Saturates
11.41
g
Monounsaturated fatty acids
6.99
g
Polyunsaturated fatty acids
4.96
g
Cholesterol
135.4
mg
Calcium
758.88
mg
Iron
3.88
mg
Zinc
3.18
mg
Vitamin A
914.41
ug
Vitamin C
171.62
g
Folic acid
199.89
ug
Salt (Sodium)
1266.88
mg
Sugars
18.26
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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