Broccoli with carrots and bechamel sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen broccoli
1.25 kg
Carrots
0.1 kg
Grated cheese
0.1 kg
Parsley
2.5 g
Table salt
3.75 g
Sterilised milk
0.75 l
Margarine
0.03 kg
Plain flour
0.03 kg
Ground white pepper
0.002 g
Ground nutmeg
0.002 g
Table salt
3.75 g
Elaboration
- Peel the carrots and cut into thin slices.
- separate the florets from the stem of the broccoli,( frozen broccoli can be used)
- Once all the vegetables have been cut, cook them in boiling water separately and rinse.
- boil the eggs for 10 minutes and chop.
- Prepare a bechamel sauce of 40 g of roux per litre.
SETTING UP
- Mix the vegetables with the bechamel sauce, add the grated cheese sprinkled on top and a few thin cubes of margarine.
- Grill in the oven at 180 ºC.
- Sprinkle with chopped parsley.
Nutritional information (1 portion)
Energy
348.47
kcal
Carbohydrates
19.67
g
Proteins
23.09
g
Lipids
19.53
g
Fiber
5.04
g
Saturates
8.53
g
Monounsaturated fatty acids
5.16
g
Polyunsaturated fatty acids
3.25
g
Cholesterol
116.8
mg
Calcium
599.8
mg
Iron
3.11
mg
Zinc
2.56
mg
Vitamin A
547.07
ug
Vitamin C
140.56
g
Folic acid
163.72
ug
Salt (Sodium)
1018.56
mg
Sugars
11.17
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed