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Menu with vegetable velouté, chicken with mustard sauce and steamed vegetables
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Velouté, chicken and steamed vegetables
- 80 - 100 g onions, cut in halves
- 1 garlic clove (optional)
- 20 g olive oil
- 700 g mixed vegetables (e.g. courgettes, carrots, asparagus, peppers, broccoli), cut in slices (0.5 cm)
- 600 g water
- 2 ½ tsp salt
- 400 g potatoes, cut in slices (0.5 cm)
g chicken breast fillets, skinless, cut in strips (5 cm x 2 cm)
or 500 g turkey breast fillets, skinless, cut in strips (5 cm x 2 cm)
- 2 tbsp soy sauce
- ½ tsp ground pepper
- ½ tsp sweet paprika (optional)
g butter (optional)
or 1 tbsp cream (optional)
g cream cheese
or 50 g cream, min. 30% fat
- 1 tbsp mustard
- ½ tsp salt
- 1 pinch ground black pepper
- 3 - 4 sprigs fresh parsley, leaves only
- 1 egg yolk (optional)
- per 1 portion
- 1745 kJ / 417 kcal
- 37 g
- 26 g
- 16 g
- 6.2 g
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