Baked broccoli
- 200 g Broccoli
-
Salt - 3 heaped tablespoons (40 g) mashed potatoes flakes (complete with milk)
- Pepper
- 1/2 cube (5 g) Herbal 'Mushroom-Herbs'
- 2 (5 g each) teaspoon grated Gouda cheese) (three-quarter fat, 30% fat i. Tr.)
- 1/2 Tsp (3 g) light sauce bandage
- 1 TL (10 g) Herbal crème fraîche
- 1 / 2 (30 g) hard-boiled egg)
- little fat
40 minutes
easy span>
- 1.
- Clean the broccoli, wash and cut into small florets. Cook in salted boiling water for 8-10 minutes. Drain. Catch the cooking water. In the meantime, put 1/4 liter of water in a saucepan and bring to the boil. Pour into a bowl and stir in the puree flakes with a whisk. Approx. Let it soak for 1 minute and stir again. Season to taste with salt and pepper. Measure out 100 ml of cooking water for the sauce and place in a saucepan. Boil. Add the herb and 1 teaspoon of cheese and let melt while stirring. Tie with sauce thickener and bring to the boil. Remove from heat and stir in crème fraîche. Season to taste with salt and pepper. Spread the puree in a small greased baking dish. Pull up the edge a little. Spread the broccoli in the middle. Cut the egg into slices and place in a fan shape on the broccoli. Pour the sauce over them and sprinkle with the remaining cheese. Baked in a preheated oven (electric stove: 200 ° C / gas: level 3) for 10-15 minutes
1 person approx:
- 300 kcal
- 1260 kJ
- 15 g protein
- 11 g fat
- 34 g carbohydrates
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