Chard stalks, artichokes and clams in green sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Artichoke
2.0 kg
Swiss chard
1.0 kg
Large farmed clam
0.35 kg
Green sauce made with fumet
0.25 l
Table salt
0.0 g
Parsley
15.0 g
Garlic, bulb
0.25 ud
Parsley
1.25 g
Intense olive oil
0.008 l
Plain flour
0.01 kg
Table salt
0.938 g
Fumet
0.25 l
Elaboration
For the clams:
- Rinse the clams in a container with plenty of water and salt.
- Wash and set aside.
For the artichokes:
- Cook the vacuum-packed artichokes.
- Remove from the bag and drain.
- Remove the outer leaves and hairs from the artichokes.
- Peel the stems and cut them in half.
- Set aside
For the chard stalks:
- Remove the leaves from the chard.
- Wash the stalks and remove the threads with the help from a sharp knife.
- Cook them in the English style, making sure that they do not float to avoid browning.
- Cool, drain and cut into regular rectangles.
- Set aside.
For the green sauce:
- Make a green sauce.
SET UP
- Open the clams in the green sauce.
- Add the artichokes and the chard stalks.
- Cook for a few minutes.
- Add salt if necessary.
- Sprinkle with chopped parsley.
Nutritional information (1 portion)
Energy
162.22
kcal
Carbohydrates
21.0
g
Proteins
13.13
g
Lipids
2.56
g
Fiber
14.23
g
Saturates
0.44
g
Monounsaturated fatty acids
1.17
g
Polyunsaturated fatty acids
0.57
g
Cholesterol
5.57
mg
Calcium
308.21
mg
Iron
10.57
mg
Zinc
2.56
mg
Vitamin A
430.08
ug
Vitamin C
79.36
g
Folic acid
556.02
ug
Salt (Sodium)
979.23
mg
Sugars
9.25
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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