Vegetables with Bechamel Sauce and Bacon

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Vegetables with Bechamel Sauce and Bacon
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
313
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories313 kcal(15 %)
Protein12.7 g(13 %)
Fat19.8 g(17 %)
Carbohydrates21 g(14 %)

Ingredients

for
4
Ingredients
1
1 bunch
2 stalks
Vegetable broth (instant)
50 grams
40 grams
250 milliliters
1
grated Nutmeg
1 bunch
50 grams
2 tablespoons
How healthy are the main ingredients?
Sunflower seeds

Preparation steps

1.

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.

2.

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.

3.

Rinse the chives, shake dry and chop. Mix the chives together with the cooked vegetables into the sauce. 

4.

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.

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