Vegan Cream Sauce "Children_D-A-CH-UK"
| Rapeseed oil | 0.200 l |
| Onions, chopped into 3mm cubes | 1.700 kg |
| Tap water | 78.000 l |
| Flora Professional Plant for cooking 15% (vegan, allergen & palm oil-free) | 28.000 l |
| Vegetable bouillon powder vegan | 1.550 kg |
| Salt | 0.165 kg |
| Ground nutmeg | 0.010 kg |
| Ground white pepper | 0.006 kg |
| Sauce thickener (allergen & palm-oil-free) | 2.480 kg |
Preparation
Preparation:• Assemble all the ingredients
Method:
• Heat the oil in a heavy-based pan or skillet
• Blanch the chopped onions.
• Add water
• Add vegan cream
• Season with the vegetable bouillon powder, salt and nutmeg
• Bring to the boil
• Mix the sauce well with a mixer, then add the thickener and let it simmer for five more minutes
Suggestion:
• The sauce is ideal for pasteurisation if a longer conservation is desired
| Nutritional values | per 100 ml |
|---|---|
| Energy | 229 kJ |
| Energy | 55 kcal |
| Fat | 4.5 g |
| - of which saturates | 1.8 g |
| Carbohydrates | 3.7 g |
| - of which sugar | 0.7 g |
| Fibre | 0.0 g |
| Protein | 0.0 g |
| Salt | 1.1 g |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.