Easy

Broccoli with mushrooms and bacon velouté

Name: Broccoli with mushrooms and bacon velouté
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 800 g Broccoli (trimmed florets); 200 g Mushrooms (cleaned); 100 g Bacon (small cubes); 180 g Onion (peeled); 15 g Plain flour (wheat); 35 g Extra virgin olive oil (20 g sauce and 15 g mushrooms); 1800 g Water (reserve 250 g cooking water; discard the rest); 4 g Parsley (chopped); 3 g Salt (cooking water)

Total time40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Broccoli with golden mushrooms and a light bacon-flavoured sauce thickened with flour and cooking water. No cream is added.

Jump to steps

15 minpreparation and possible waiting

25 mincooking

4servings

1.294 kcalwhole recipe

324 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Vegetables 30 to 60 minutes Home-style

Allergens

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Vegetables

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in vitamin C

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Vegetables

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

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 · Approx. ½ level tsp of fine salt 3 g

0 selected ingredients

Let’s get cooking

Method

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.
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.
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.
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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.