Carrot-Orange Sauce
| Rapeseed oil | 0.100 l |
| Onions, chopped into 3mm cubes | 0.300 kg |
| Carrot cubes 5 x 5 x 5mm | 5.000 kg |
| Orange juice 100% | 3.500 l |
| Tap water | 3.000 l |
| Salt | 0.045 kg |
| Vegetable bouillon powder vegan | 0.120 kg |
| Roux, white | 0.050 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Heat the rapeseed oil in an appropriate pot
• Cook the diced onions
• Add the carrots and cook them
• Lastly, add the orange juice and the water and bring to the boil
• Season the sauce with salt and bouillon powder
• Cook the vegetables until they are just tender
• Bind the sauce with the roux
Suggestion:
• Refine this sauce a little by adding orange zest or some raspberry vinegar
| Nutritional values | per 100 ml |
|---|---|
| Energy | 171 kJ |
| Energy | 41 kcal |
| Fat | 1.4 g |
| - of which saturates | 0.2 g |
| Carbohydrates | 5.7 g |
| - of which sugar | 3.3 g |
| Fibre | 0.0 g |
| Protein | 1.3 g |
| Salt | 1.2 g |
| Allergens | Contains |
|---|---|
| Gluten | 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.