Vegetables with Bechamel Sauce and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.8 g | (49 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 175.6 μg | (293 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 310 μg | (103 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 197 mg | (207 %) | ||
| Potassium | 1,711 mg | (43 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 1 small Cauliflower
- 1 bunch carrots
- 2 stalks Leeks
- Vegetable broth (instant)
- 50 grams butter
- 40 grams Pastry flour
- 250 milliliters milk
- 1 egg yolk
- salt
- peppers
- grated Nutmeg
- 1 bunch Chives
- 50 grams Bacon
- 2 Tbsps Sunflower seed
Preparation steps
Rinse the vegetables. Divide the cauliflower into florets, cut the carrots into pieces, and slice the leeks into rings. Cook the cauliflower, carrots and leeks successively in boiling vegetables broth; cook the cauliflower and carrots for about 8 minutes, while leeks for about 2 minutes. Take out the cooked vegetables with a skimmer from the broth.
For the Bechamel sauce, heat the butter in a pot and fry the flour. Stir in the milk and vegetable broth while stirring. Simmer for a few minutes. Whisk egg yolk with a little water, stir into the sauce and let thicken. Season with salt, pepper and nutmeg.
Rinse the chives, shake dry and chop. Mix the chives together with the cooked vegetables into the sauce.
Fry the bacon until brown in a hot pan. Toast the sunflower seeds briefly in a dry pan.
Divide the vegetables into bowls and serve sprinkled with fried bacon and toasted sunflower seeds.
