Creamed beans, eggs - boiled potatoes
Weight of one portion
550 g
Weight without side dish
300 g
Weight of one portion (g) +-10 %Allergens
1a, 3, 7
Materials
| Whole beans | 150 g |
| Fresh dill | 2 g |
| Vinegar | 1 ml |
| Salt | 2 g |
| Sugar | 1 g |
| Butter | 8 g |
| All-purpose flour | 6 g |
| Whipping cream | 50 ml |
| Boiled eggs | 2 ks |
Kalorické tabulky
Main Course
Side Dish| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Meal with recom. side dish | 3302 kJ | 45,99 g | 59,99 g | 33,80 g |
| Food without side dishes | 2440 kJ | 45,69 g | 13,46 g | 29,50 g |
Description
Cut the bean pods into smaller pieces and briefly cook them in a small amount of water. Prepare a light roux from butter and sifted flour. Pour the bean broth over the roux, add cream, whisk thoroughly, and bring to a boil. Strain the sauce over the beans, add dill. Season with vinegar, salt, and sugar to taste, and simmer. Reheat the boiled eggs just before serving.
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