Bouquetiere of fresh vegetables

10 min
Suitable for vegans
Temperature: Cold
Additional culinary preparation: Garnishes
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Curly endive 0.1 ud
Purple curly endive 0.1 ud
Oakleaf lettuce 0.1 ud
Red chicory 0.1 ud
Rocket 10.0 g
Watercress 25.0 g
Radish 0.025 kg
Cherry tomato 0.05 kg
Elaboration
  • Take a bowl of cold water (with some ice) and a few drops of chlorine bleach for sanitising food.
  • Pick and remove the older and harder parts of the different vegetables before you soak them in water. Sanitise them for 10 minutes.
  • Drain and wash the vegetables again with some cold water to remove any remaining sanitiser.
  • Spin the vegetables.
  • Preserve in the cold store, wrapped in moist paper towel.

PLATE UP

  • To make a bouquetiere of fresh vegetables, you need to chop 4 or 5 different vegetables, decorate with a cherry tomato, some rocket, a slice of radish, etc.
Nutritional information (1 portion)
Energy
13.34
kcal
Carbohydrates
1.6
g
Proteins
0.69
g
Lipids
0.18
g
Fiber 1.27 g
Saturates 0.06 g
Monounsaturated fatty acids 0.02 g
Polyunsaturated fatty acids 0.02 g
Cholesterol 0.0 mg
Calcium 32.47 mg
Iron 1.19 mg
Zinc 0.2 mg
Vitamin A 13.2 ug
Vitamin C 11.86 g
Folic acid 39.5 ug
Salt (Sodium) 5.96 mg
Sugars 0.77 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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