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Vegetables with Bechamel Sauce and Bacon

Vegetables with Bechamel Sauce and Bacon

50 min.
Time:
461
calories
Calories:
Health Score:
77 / 100
Ingredientsfor  
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
How healthy are the main ingredients?
carrotLeekSunflower seedChivesCauliflowerCauliflower
Preparation
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.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie461 cal.(22 %)
Protein17 g(17 %)
Fat29 g(25 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage14.8 g(49 %)
Ausgabe 02/24

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