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Green Veggie Loaf

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Green Veggie Loaf
Difficulty:
moderate
Difficulty
Preparation:
14 h.
Preparation
Calories:
166
calories
Calories
0
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Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie166 kcal(8 %)
Protein5.15 g(5 %)
Fat13.03 g(11 %)
Carbohydrates8.62 g(6 %)
Sugar added0 g(0 %)
Roughage2.46 g(8 %)
Vitamin A214.53 mg(26,816 %)
Vitamin D0.82 μg(4 %)
Vitamin E1.81 mg(15 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.51 mg(13 %)
Vitamin B₆0.19 mg(14 %)
Folate70.52 μg(24 %)
Pantothenic acid0.7 mg(12 %)
Biotin4.13 μg(9 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C56.92 mg(60 %)
Potassium368.81 mg(9 %)
Calcium55.93 mg(6 %)
Magnesium22.12 mg(7 %)
Iron0.88 mg(6 %)
Iodine22.89 μg(11 %)
Zinc0.48 mg(6 %)
Saturated fatty acids5.7 g
Cholesterol101.79 mg
Author of this recipe:

Ingredients

for
1
Ingredients
3.333 cups
Cauliflower (cut into florets)
3.333 cups
Broccoli (cut into florets)
1
day-old Bread roll
1 cup
3
2
2 teaspoons
For the tomato sauce
4 ½ cups
tomatoes (peeled, deseeded and chopped)
2
shallots (chopped)
1 tablespoon
3 tablespoons
1 teaspoon
1
microgreen (cress)

Preparation steps

1.
Blanche the cauliflower in boiling salted water for around 6 minutes. Blanche the broccoli for around 4 minutes. Refresh in ice-cold water and drain.
2.
Soften the roll in water.
3.
Mix together the cream, eggs and egg yolks and season with salt and ground black pepper.
4.
Wring out the roll and cut it in half. Put one half with half the cauliflower and one half with half the broccoli and purée each separately.
5.
Stir the remaining cauliflower and broccoli into their respective purées along with half of the egg mixture. Season each with salt, ground black pepper, lemon juice and nutmeg.
6.
Preheat the oven to 150°C (130°C in a fan oven), 300°F, gas 2 and grease a terrine tin.
7.
Layer the different colours in the terrine tin and then place the tin in the oven in a tray of hot water. Bake for around 1 hour and then turn off the oven. Leave the terrine in the oven for around 20 minutes, then remove, cover and chill in the fridge overnight.
8.
To make the tomato sauce, purée the tomatoes, shallots, vinegar, oil and oregano together and season with salt and ground black pepper. Cut the cress and stir 2 tbsp into the sauce.
9.
Knock the terrine out of the tin and serve with the remaining cress and the tomato sauce.