Fake Biscayne sauce (made with vegetable stock)
120 min

Type of dish:
Vegetables
Cuisine type:
Vegan cuisine
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Onion
0.3 kg
Garlic, bulb
1.4 ud
Carrots
0.05 kg
Chorizo pepper
3.75 ud
Plain flour
0.038 kg
Olive oil
0.025 l
Vegetable 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
104.43
kcal
Carbohydrates
11.28
g
Proteins
2.25
g
Lipids
5.39
g
Sugars
2.23
g
Salt (Sodium)
210.77
mg
Folic acid
23.65
ug
Vitamin C
18.52
g
Vitamin A
295.87
ug
Zinc
0.15
mg
Iron
1.54
mg
Calcium
107.63
mg
Cholesterol
0.03
mg
Polyunsaturated fatty acids
0.48
g
Monounsaturated fatty acids
3.96
g
Saturates
0.68
g
Fiber
1.95
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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