Cauli-cheese Veloute

0
Average: 0 (0 votes)
(0 votes)
Cauli-cheese Veloute
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
329
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie329 kcal(16 %)
Protein9.29 g(9 %)
Fat25.44 g(22 %)
Carbohydrates19.87 g(13 %)
Sugar added0 g(0 %)
Roughage4.61 g(15 %)
Vitamin A263.24 mg(32,905 %)
Vitamin D0.73 μg(4 %)
Vitamin E0.89 mg(7 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.25 mg(23 %)
Niacin3.59 mg(30 %)
Vitamin B₆0.4 mg(29 %)
Folate102.86 μg(34 %)
Pantothenic acid1.3 mg(22 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C80.86 mg(85 %)
Potassium733.63 mg(18 %)
Calcium178.71 mg(18 %)
Magnesium40.03 mg(13 %)
Iron1.14 mg(8 %)
Iodine12.21 μg(6 %)
Zinc1.19 mg(15 %)
Saturated fatty acids15.69 g
Cholesterol74.52 mg
Author of this recipe:
How healthy are the main ingredients?
CauliflowerCauliflowergarlic

Ingredients

for
4
Ingredients
cup
1
onion (peeled and finely chopped)
1 head
Cauliflower divided into small florets (4 florets thinly sliced and reserved)
1
large potato (peeled and finely diced)
1 clove
garlic (chopped)
2 cups
chicken stock (or vegetable stock)
½ cup
Cheddar cheese (or blue cheese, crumbled)
cup
double cream
1 teaspoon

Preparation steps

1.
Heat the butter in a pan and sweat the onion without colouring for about five minutes. Add the cauliflower florets, potato and garlic and cook for a further five minutes until softened.
2.
Add the stock and bring to the boil. Simmer for about 20 minutes until the cauliflower is completely tender.
3.
Liquidise in a blender, then return to the pan. Add the cheeses and cream and stir to melt, season carefully.
4.
Ladle into bowls and garnish with the thinly sliced florets and a sprinkle of curry powder.
Tags