Green sauce made with vegetable stock
15 min

Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Garlic, bulb
1.0 ud
Parsley
4.0 g
Intense olive oil
0.03 l
Plain flour
0.04 kg
Table salt
3.75 g
Vegetable stock
1.0 l
Elaboration
- Make a vegetables stock.
- Brunoise the garlic and the parsley.
- Sauté the brunoised garlic, add flour to thicken it and some finely chopped parsley.
- Add the stock, let it boil, season and finally add a little bit more of parsley.
Nutritional information (1 portion)
Energy
104.42
kcal
Carbohydrates
9.9
g
Proteins
1.68
g
Lipids
6.26
g
Sugars
2.14
g
Salt (Sodium)
305.14
mg
Folic acid
19.8
ug
Vitamin C
11.82
g
Vitamin A
244.2
ug
Zinc
0.16
mg
Iron
0.96
mg
Calcium
58.14
mg
Cholesterol
0.03
mg
Polyunsaturated fatty acids
0.71
g
Monounsaturated fatty acids
4.27
g
Saturates
1.03
g
Fiber
1.52
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Cocktails
- Breakfasts and brunch
- Burguers
- Juices, milkshakes and beverages
- Finger foods
- Pizzas, patty
- Pastries
- Dessert
- Bread and pastries
- Sándwich
- Pasta
- Salads
- Legumes
- Ice creams and sorbets
- Shellfish
- Eggs
- Patty
- liqueur
- Fish
- Meats
- Harvard plate
- Main course
- Rices
- Soups and creams
- Vegetables
- Birds
- Coffee, chocolate and infusion
- Cheeses
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed