Biscayne sauce menu

90 min
Suitable for vegans
Cuisine type: Vegan cuisine
Additional culinary preparation: Stocks
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.45 kg
Olive oil 0.025 l
Chorizo pepper 2.5 ud
Plain flour 0.038 kg
Vegetable stock 0.75 l
Table salt 3.75 g
See Recipe
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.225 ud
Parsley 0.001 g
Water 0.75 l
Elaboration
  • Make a vegetable stock
  • Julienne the onion and soften well in oil.
  • To rehydrate the peppers:remove the seeds and put them in plenty of cold water for 24 hours approximately, or lighten it in 3 or 4 different waters, boiling them in every water change. It will be better if we add only the pulp.
  • Sauté the peppers with the softened onion, add the flour. Once it is well mixed, add the  stock and leave to boil.
  • 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
106.89
kcal
Carbohydrates
11.43
g
Proteins
2.52
g
Lipids
5.41
g
Sugars 1.56 g
Salt (Sodium) 301.5 mg
Folic acid 27.11 ug
Vitamin C 23.07 g
Vitamin A 184.15 ug
Zinc 0.12 mg
Iron 1.88 mg
Calcium 134.97 mg
Cholesterol 0.03 mg
Polyunsaturated fatty acids 0.47 g
Monounsaturated fatty acids 3.96 g
Saturates 0.68 g
Fiber 1.97 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.