| Type | Per person |
|---|---|
| Energy | 155 kcal |
| Fat | 6 gr |
| of which saturated | 1 gr |
| Carbohydrates | 15 gr |
| of which sugars | 6 gr |
| Fibres | 7 gr |
| Protein | 8 gr |
| Salt | 0.22 gr |
Broad beans with orange mustard sauce
Side dish
0 - 10 min
With seasonal products
140gr vegetables p.p. & 35gr fruit p.p.
Ingredients
| 1 kg broad beans |
| 1 onion |
| 1 orange |
| 20 g flour |
| pepper |
| 1 1/2 dl semi-skimmed milk |
| 1/2 tablespoon cooking cream light |
| 1/2 tablespoon mustard |
| 20 g liquid margarine |
| 2 teaspoons vegetable stock powder with less salt |
Preparation
1. Shell the broad beans and cook them in a pan of water for 5 minutes until al dente.
Meanwhile, peel and chop the onion.
Scrub the peel of the orange clean. Grate the peel thinly (with a zest turner or lemon puller or a sharp knife). Peel the orange. Cut the flesh into slices and then into cubes. Squeeze the juice, collect the juice and save the flesh.
3. Heat the margarine in a pan and fry the onion glazed for 2-3 minutes. Stir in the flour. Gradually add the milk and orange juice, stirring one by one. Stir in the mustard, cooking cream and stock powder. Season the sauce with orange zest and freshly ground pepper.
Drain the broad beans and put them in a bowl. Mix in the orange (flesh) and serve the sauce separately. Enjoy!
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Nutritional values
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