Brussels sprouts curry garrison

45 min
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Frozen Brussels sprouts 0.417 kg
Veloute sauce made with vegetable stock 0.292 l
Table salt 2.083 g
Bulk curry 3.75 g
Tomato sauce 0.042 l
Bacon 0.033 kg
See Recipe
Plain flour 0.012 kg
Margarine 0.012 kg
Table salt 0.001 g
Vegetable stock 0.292 l
See Recipe
Onion 0.014 kg
Garlic, bulb 0.022 ud
Green pepper 0.008 kg
Diced tomato 0.056 kg
Sunflower oil 0.001 l
Table salt 0.019 g
Sugar 0.0 kg
Elaboration
  • Sauté the onion chopped into brunoise and make the veloute sauce with vegetable stock and sautéed onion, add seasoning (tomato sauce, salt and curry).
  • Cook the sprouts in boiling water (English style) and distribute them onto dishes.
  • Dice the bacon.
  • Mix the sauce with the sprouts, add the bacon and heat in the oven at 180 ºC.
Nutritional information (1 portion)
Energy
95.88
kcal
Carbohydrates
6.55
g
Proteins
3.54
g
Lipids
6.18
g
Sugars 2.92 g
Salt (Sodium) 312.71 mg
Folic acid 10.85 ug
Vitamin C 6.12 g
Vitamin A 87.6 ug
Zinc 0.17 mg
Iron 0.69 mg
Calcium 28.81 mg
Cholesterol 9.35 mg
Polyunsaturated fatty acids 1.42 g
Monounsaturated fatty acids 2.29 g
Saturates 2.01 g
Fiber 2.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.