Vegetable base robotics

3 h 30 min
Suitable for vegans
Temperature: Hot
Cuisine type: Vegan cuisine, European cuisine
Conservation technique: Pasteurization
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Intense olive oil 0.02 l
Dados de cebolla 0.25 kg
Cubed carrot 0.125 kg
Leeks, 0.125 kg
Chopped green pepper 0.05 kg
Bell pepper 0.15 kg
Strong clean vegetable brick 0.1 kg
Elaboration
  • Sautè the vegetables in the following order:
    • Onion and carrot for 2 h. 
    • Leak and peppers one additional hour. ç
    • Add the sautèed mixture, integrate well and boil for 30 minutes
  • Cool it.
  • Pasteurize in trays of 4 or 8 portions. (96 ºC - 1 hour)
Nutritional information (1 portion)
Energy
392.62
kcal
Carbohydrates
29.18
g
Proteins
5.96
g
Lipids
27.26
g
Sugars 10.35 g
Salt (Sodium) 11878.95 mg
Folic acid 38.65 ug
Vitamin C 31.9 g
Vitamin A 567.65 ug
Zinc 0.21 mg
Iron 0.58 mg
Calcium 29.15 mg
Cholesterol 0.02 mg
Polyunsaturated fatty acids 0.57 g
Monounsaturated fatty acids 2.85 g
Saturates 11.24 g
Fiber 4.54 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.