Veggie finger food (with potatoes and mushrooms)

120 min
Suitable for vegetarians
Type of dish: Main course, Vegetables
Temperature: Hot
Seasonal period: May, September, October
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 0.6 kg
Margarine 0.006 kg
Onion 0.4 kg
Leek 0.3 ud
Carrots 0.35 kg
Bell pepper 0.375 kg
Leek 0.8 ud
Table salt 3.75 g
Onion 0.167 kg
Garlic, bulb 0.267 ud
Green pepper 0.1 kg
Diced tomato 0.667 kg
Table salt 0.233 g
Sugar 0.0 kg

For this recipe, you will need to make the following preparations:

To make the vegetables for the finger food:

  • Slice the potato and sauté.
  • Cut the garlic into brunoise, the onion into julienne, the leek into strips and the pepper in cubes. Sauté the vegetables starting with the ones that take more time to cook.
  • Lastly, add to them the sliced mushrooms and sauté.
  • Cut the carrots into cubes and cook.
  • Cut the leek into julienne or into rings, coat them in flour and fry.
  • Grease a tray with margarine and place the potato slices overlapping.
  • Put the vegetables on top. Then, pour the mushroom cream over the sautéed potato (as if you were making a cake). Optionally, you can dust the top with cheese. Bake for 20 minutes.
  • Decorate the vegetable finger food with the tomato sauce and fried leeks.
Nutritional information (1 portion)
Fiber 11.66 g
Saturates 4.59 g
Monounsaturated fatty acids 3.31 g
Polyunsaturated fatty acids 4.2 g
Cholesterol 21.46 mg
Calcium 536.01 mg
Iron 5.62 mg
Zinc 1.97 mg
Vitamin A 1436.92 ug
Vitamin C 120.45 g
Folic acid 166.66 ug
Salt (Sodium) 696.67 mg
Sugars 13.63 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.