Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cauliflower,
- 1/2 lb/250 carrots,
- 1/2 lb/250 g peas,
- 1/2 lb/250 g new potatoes,
- 2 tablespoons butter,
- 1 tablespoon bread crumbs,
- salt
Directions
In a pot with salt water, boil together the cauliflower in small bunches and very small whole potatoes.
In a separate pot, at low temperature, boil the peas in two tablespoons of salt water. In a third pot, boil the jullienned carrots with a little butter and two tablespoons of salt water.
When the vegetables are tender, remove the cauliflower and potatoes with a slotted spoon. Arrange the cauliflower in the middle of a round platter.
Arrange the carrots around the cauliflower, the peas around the carrots and the potatoes around the peas. Fry the bread crumbs in butter and pour over the vegetables. Serve hot.
Category:Romanian Recipes
Category:Romanian Vegetarian