Brussels sprouts curry garrison

45 min
Additional culinary preparation: Garnishes
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Frozen Brussels sprouts 0.417 kg
Veloute sauce made with vegetable stock 0.5 l
Table salt 2.083 g
Bulk curry 3.75 g
Tomato sauce 0.042 l
Bacon 0.05 kg
Onion 0.075 kg
See Recipe
Plain flour 0.02 kg
Margarine 0.02 kg
Table salt 0.002 g
Vegetable stock 0.5 l
See Recipe
Onion 0.014 kg
Garlic, bulb 0.022 ud
Green pepper 0.008 kg
Diced tomato 0.056 kg
Sunflower oil 0.001 l
Table salt 0.019 g
Sugar 0.0 kg
Elaboration
  • Sauté the onion chopped into brunoise and make the veloute sauce with vegetable stock and sautéed onion, add seasoning (tomato sauce, salt and curry).
  • Cook the sprouts in boiling water (English style) and distribute them onto dishes.
  • Dice the bacon.
  • Mix the sauce with the sprouts, add the bacon and heat in the oven at 180 ºC.
Nutritional information (1 portion)
Energy
140.0
kcal
Carbohydrates
9.11
g
Proteins
4.35
g
Lipids
9.52
g
Sugars 3.35 g
Salt (Sodium) 351.59 mg
Folic acid 16.92 ug
Vitamin C 10.81 g
Vitamin A 149.31 ug
Zinc 0.26 mg
Iron 1.12 mg
Calcium 56.05 mg
Cholesterol 14.6 mg
Polyunsaturated fatty acids 2.29 g
Monounsaturated fatty acids 3.52 g
Saturates 3.08 g
Fiber 3.05 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.