THE GREEN MOUNTAIN-Balls with a Swiss Army style paprika cream sauce (280g per portion)
Recipe Weight: 293g per Portion
| THE GREEN MOUNTAIN Plant Based Balls, 14 g, 2 x 1.5 kg, IQF | 16.000 kg |
| Rapeseed oil | 0.150 l |
| Onion strips | 1.000 kg |
| Red pepper, strips | 1.500 kg |
| Garlic, chopped | 0.150 kg |
| Sweet paprika | 0.200 kg |
| Smoked paprika | 0.040 kg |
| Hot paprika powder | 0.015 kg |
| Tap water | 8.000 l |
| Gravy powder, vegan | 0.750 kg |
| Full cream 35% | 1.500 kg |
| Black pepper, coarsely ground | 0.005 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Heat the rapeseed oil in an appropriate pot
• Cook the julienned onions and peppers in the oil
• Add the garlic and cook
• Add the 3 powdered paprikas and cook
• Add the water and the gravy
• Bring everything to the boil and add pepper
• Let simmer over low heat for 10 minutes
• At the same time, in the preheated combisteamer, cook the balls on oven plates at 170°C and 20% steam for 8-10 minutes
• Place the balls in the hot sauce and once again, bring it to the boil
• Serve immediately
Suggestion:
• Garnish each plate with a spoonful of sour cream
• Classic sides are mashed potato and green beans
| Nutritional values | per portion |
|---|---|
| Energy | 1821 kJ |
| Energy | 435 kcal |
| Fat | 25 g |
| - of which saturates | 5.4 g |
| Carbohydrates | 24 g |
| - of which sugar | 4.2 g |
| Fibre | 10 g |
| Protein | 24 g |
| Salt | 4.6 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
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.