Fake Biscayne sauce (made with white stock)
Allergens:
Ingredients for 5 portions
Calculate portions
Onion
0.3 kg
Garlic, bulb
1.4 ud
Carrots
0.05 kg
Chorizo pepper
1.8 ud
Plain flour
0.038 kg
Olive oil
0.025 l
White stock
0.75 l
Table salt
2.5 g
Elaboration
- Make a white stock.
- Julienne the onion and chop the garlic.
- Mix with the cooked carrot cut in large pieces.
- Add the previously rehydrated chorizo peppers.
- To rehydrate the peppers: remove the seeds and put them in plenty cold water for approximately 24 hours, or lighten it in 3 or 4 different waters, boiling them in every water change.
- Sauté and add the flour, once well mixed, pour the white stock and let it boil for a few minutes.
- Blend the sauce and put it through a food processor so it is as fine as possible.
- Salt to taste.
Nutritional information (1 portion)
Energy
114.51
kcal
Carbohydrates
12.23
g
Proteins
2.91
g
Lipids
5.74
g
Sugars
2.74
g
Salt (Sodium)
4423.58
mg
Folic acid
25.48
ug
Vitamin C
16.79
g
Vitamin A
216.46
ug
Zinc
0.15
mg
Iron
1.36
mg
Calcium
93.29
mg
Cholesterol
0.03
mg
Polyunsaturated fatty acids
0.49
g
Monounsaturated fatty acids
3.96
g
Saturates
0.68
g
Fiber
1.81
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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