Broccoli with carrots and bechamel sauce

45 min
Vegetarian Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Frozen broccoli 1.5 kg
Carrots 0.225 kg
Potatoes 0.175 kg
Eggs 1.5 ud
Bechamel (roux 40x40) for sauces 1.25 l
Grated cheese 0.1 kg
Parsley 0.008 g
Table salt 2.5 g
See Recipe
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.