15. Steamed vegetables
Ingredients::
Carrots, celery, onion, cabbage, peas, butter, parsley, salt
Instructions:
Carrots, celery, parsley roots, and onion, washed, cleaned, and cut into strips, are stewed in butter with a little broth until tender. Then, drained peas and cabbage, cut into strips and boiled separately, are added. Season and sprinkle with finely chopped parsley. Serve as a side dish to the corresponding broth.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Carrots | 280.00 | 224.00 |
| Celery | 210.00 | 189.00 |
| Onion | 100.00 | 84.00 |
| Fresh cabbage | 380.00 | 327.00 |
| Sterilized peas | 350.00 | 223.00 |
| Butter | 100.00 | 100.00 |
| Margarine | 100.00 | 100.00 |
| Parsley | 30.00 | 21.00 |
| Salt | 10.00 | 10.00 |
Standard for 10 servings: Total yield:1000 | One serving:1000
Chemical composition per serving (in grams): Proteins:19.6 , Fats:84.4, Carbohydrates:73.7, Energy value:1164 kcal
Chemical composition per serving (in grams): Proteins:19.6 , Fats:84.4, Carbohydrates:73.7, Energy value:1164 kcal