Cauliflower ragout, eggs - Large baked potato
Weight of one portion
400 g
Weight without side dish
200 g
Weight of one portion (g) +-10 %Allergens
1a, 3, 7
Materials
| Whole bay leaf | 0,1 g |
| Frozen cauliflower florets | 100 g |
| Milk | 50 g |
| Ground nutmeg | 0,1 g |
| Ground white pepper | 0,1 g |
| Curly parsley | 2 g |
| Salt | 1 g |
| Butter | 5 g |
| Plain flour | 6 g |
| Oil | 10 ml |
| Whipping cream | 20 ml |
| Fresh thyme | 1 g |
| Boiled eggs | 1 ks |
Kalorické tabulky
Main Course
Side Dish| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Meal with recom. side dish | 2599 kJ | 37,86 g | 54,55 g | 15,56 g |
| Food without side dishes | 1477 kJ | 27,71 g | 13,34 g | 12,55 g |
Description
Prepare a light roux from butter and flour, pour in milk and whisk. Add bay leaf, nutmeg, salt, ground white pepper and bring to a gentle boil, stirring constantly. Steam the cauliflower, break it into florets, add to the sauce, and soften with cream. Season with salt and pepper to taste. To serve, place the cauliflower ragout on a plate and top with one boiled egg cut lengthwise. Sprinkle with chopped parsley.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof