Menestra (vegetables stew)
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen broad beans
0.417 kg
Frozen peas
0.417 kg
Runner beans
0.333 kg
Carrots
0.417 kg
Salad tomato
0.25 kg
Frozen spinach
0.292 kg
Plain flour
0.05 kg
Vegetable stock
1.25 l
Table salt
3.125 g
Carrots
0.042 kg
Plain flour
0.042 kg
Eggs
1.25 ud
Plain flour
0.042 kg
Eggs
1.25 ud
Elaboration
For the vegetables:
- Clean and cut the salad tomato into 1 cm slices, batter and fry.
- Cook the spinach in the English style, drain, chop and make small balls. Batter and fry.
- Cook the beans and peas.
- Cut the carrot and the green beans into sticks. Cook them in boiling water.
- Peel and cut the potatoes into 2 cm cubes. Blanch them in boiling water and fry them when they are ready to be served.
- Chop the carrot, onion and leek into half moons.
For the vegetable cream:
- Cut the vegetables, the onion into julienne and cut the carrot and leek into slices.
- Thicken with flour.
- Add the vegetable stock.
SET UP
- Place the beans, peas, green beans and carrots in a deep tray.
- Season with the vegetable cream.
- Place the tomato slices and spinach balls on top so that they do not get wet.
- Heat the vegetables in the oven and serve with the chips on top.
Nutritional information (1 portion)
Energy
501.45
kcal
Carbohydrates
70.36
g
Proteins
24.65
g
Lipids
10.01
g
Fiber
25.37
g
Saturates
1.99
g
Monounsaturated fatty acids
4.66
g
Polyunsaturated fatty acids
1.72
g
Cholesterol
114.86
mg
Calcium
315.75
mg
Iron
8.44
mg
Zinc
2.67
mg
Vitamin A
1886.94
ug
Vitamin C
110.02
g
Folic acid
351.14
ug
Salt (Sodium)
455.66
mg
Sugars
27.57
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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