Panaché of battered vegetables with champignon mushroom sauce

90 min
Suitable for vegetarians
Type of dish: Main course, Vegetables
Temperature: Hot
Conservation technique: Refrigeration
Seasonal period: July, August, September
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Courgette 0.25 kg
Small aubergine 0.25 kg
Frozen chopped artichoke 0.35 kg
Plain flour 0.025 kg
Wide Swiss Chard 0.75 kg
Eggs 2.0 ud
Onion 0.25 kg
Plain flour 0.05 kg
Table salt 5.0 g
Powdered vegetable stock 0.1 kg
Water 1.0 l
Carrots 0.025 kg

For this recipe, the following elaborations are needed:

  • Make a mushroom cream. Add some wide swiss chard (the green part) previously scalded. Mix everything.
  • Remove the stringy parts of the chard and separate the white parts from the green parts. Cook with plenty of salted water uncovered or steam.
  • Once cooked, chop into rectangles of about 4 x 3 cm.
  • Chop the aubergine and the courgette into slices of about 2 mm. Place on a tray and sprinkle over some coarse salt, so they are not that humid.
  • Cook the artichokes with plenty of salted water and uncovered or steam.
  • Batter and fry the artichokes and the white parts of the chard, separately.
  • Grill the courgette and the aubergine in the griddle.
Nutritional information (1 portion)
Fiber 14.93 g
Saturates 2.36 g
Monounsaturated fatty acids 3.73 g
Polyunsaturated fatty acids 6.74 g
Cholesterol 91.92 mg
Calcium 256.98 mg
Iron 6.61 mg
Zinc 12.33 mg
Vitamin A 383.03 ug
Vitamin C 51.94 g
Folic acid 253.27 ug
Salt (Sodium) 11706.03 mg
Sugars 4.18 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.