Broccoli with mushrooms and bacon velouté
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 8 more Indicative dietary requirements
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Recipe characteristics
Vegetables
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Broccoli trimmed florets 800 g
- Mushrooms cleaned 200 g
- Bacon small cubes 100 g
- Onion peeled 180 g
- Plain flour wheat 15 g
- Extra virgin olive oil 20 g sauce and 15 g mushrooms 35 g
- Water reserve 250 g cooking water; discard the rest 1800 g
- Parsley chopped 4 g
- Salt cooking water 3 g
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Method
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Boil the broccoli in the 1800 g salted water for 5-7 minutes until tender but firm. Reserve 250 g water, drain the broccoli well and discard the rest.
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Chop the onion and soften in 20 g oil for 7 minutes. Add the bacon and cook for 4-5 minutes until browned and cooked through. Add the flour and stir for 2 minutes; gradually whisk in the reserved 250 g water and cook for 6-8 minutes until lightly thickened.
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Slice the mushrooms and sauté in another frying pan with the remaining 15 g oil for 5-6 minutes until their moisture evaporates and they turn golden. Do not overcrowd the slices.
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Divide the broccoli between four plates, cover with all the sauce and add the mushrooms with their juices. Finish with all the parsley and serve hot.
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