Vegetable Plate with Sparkling Wine Foam
Nutritional values
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 70.4 μg | (117 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 994 mg | (25 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the foam
- 350 milliliters Veal stock
- 2 Tbsps soft butter
- 2 Tbsps Pastry flour
- 50 milliliters dry Sparkling wine
- 100 grams Whipped cream
- For the vegetables
- 250 grams small Zucchini
- 250 grams green Beans
- 8 small Tomatoes
- 1 onion
- 2 Tbsps butter
- marjoram
- salt
- freshly ground peppers
- 200 milliliters Vegetable broth
- 250 grams Peas (frozen)
- 2 Tbsps olive oil
- 2 Tbsps Pine nuts
- 1 Tbsp Red wine vinegar
- 1 Tbsp herb oil
- 4 slices Bacon
- 2 Tbsps Herb butter
Preparation steps
For the vegetables, rinse zucchini, trim and cut into 0.5 cm (approximately 1/5 inch) thick slices. Rinse beans and cut off ends.
Rinse tomatoes, trim and cut crosswise.
Peel onion and finely chop.
Preheat oven to 225°C (approximately 500°F).
Blanch beans in a pot of boiling, salted water for about 10 minutes. Drain, immediately rinse with cold water and drain again.
Lightly toast pine nuts in a dry frying pan and set aside.
Cook peas in a pot of hot broth for about 5 minutes. Cook, drain and keep warm.
Heat olive oil in a pan, fry half of onions until translucent, then add garlic and saute briefly. Add zucchini, cook over medium heat for about 5 minutes and season with a bit of vinegar, salt and pepper. Keep warm.
Place tomatoes in a lightly oiled baking dish, brush with herb oil and cook in the preheated oven for about 4 minutes.
Fry bacon in a nonstick pan and set aside. Add butter to the pan, saute remaining onions until soft, add beans and heat. Remove beans, divide into 4 portions and wrap with bacon.
Mix peas in a bowl with 1 tablespoon of herb butter and season with salt and pepper. Set remaining herb butter in small pieces on tomatoes.
To serve, arrange all vegetables decoratively on a plate and sprinkle with pine nuts. Serve with sparkling wine foam (directions below).
For the foam, boil broth in a pot. Knead butter and flour in a bowl and stir in small portions into the boiling stock, let thicken. Add sparkling wine, stir and season with salt and pepper. Remove the pot from the heat. Beat cream in a bowl until stiff. Fold cream into sparkling wine mixture.
