Artichokes and prawns warm salad with a mix of vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Artichoke
1.2 kg
Prawns
0.4 kg
Wild asparagus
0.2 kg
Carrots
0.1 kg
Romanesco broccoli
0.1 kg
Broccoli
0.1 kg
Cauliflower
0.1 kg
Salad tomato
0.2 kg
Goxo flour (W 170 - 200)
0.05 kg
Garlic, bulb
1.0 ud
Sherry "Jerez" vinegar
0.01 l
Olive oil
0.1 l
Parsley
1.0 g
Elaboration
The following elaborations are necessary for this recipe:
For the ragout:
- Boil the artichokes with white stock or in a vacuum pack.
- Separate the cauliflower, broccoli and romanescu florets and boil separately.
- Make balls with the carrot, boil or steam.
- Peel, deseed and dice the tomatoes. Other vegetables can be used (green beans, cherry, soya beans, etc.)
- Chop the garlic and the parsley into brunoise.
- Peel the raw prawns, remove the intestine, (leave the tail on to decorate).
- Make a fumet with vegetables and the shells of the prawns, (boil 10 minutes).
For the bouquetiere of fresh vegetables and the vinaigrette.
SET UP
For the ragout:
- Heat the oil, add the prawns and sautée, then + garlic + vinegar (a few drops, optional) + the flour + fumet + the garnish (cauliflower, broccoli ...) and add salt.
- Let boil for 1 minute covered, decorate with parsley and serve.
For the plating up:
- Prepare a small bouquetiere of lettuce, (optional).
- In a deep plate place the ragout, sauce and decorate.
Nutritional information (1 portion)
Energy
315.29
kcal
Carbohydrates
15.04
g
Proteins
15.02
g
Lipids
21.29
g
Fiber
9.1
g
Saturates
2.81
g
Monounsaturated fatty acids
15.99
g
Polyunsaturated fatty acids
2.13
g
Cholesterol
75.3
mg
Calcium
178.46
mg
Iron
3.64
mg
Zinc
2.48
mg
Vitamin A
308.81
ug
Vitamin C
66.53
g
Folic acid
131.62
ug
Salt (Sodium)
261.58
mg
Sugars
4.55
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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