Clarified Vegetable Consommé with Crisp Brunoise
46 min 1 serving 200 kcal · 12 g proteinLevel: Expert
The nutritionist's note
Plant clarification relies on tomato proteins, which coagulate and trap particles. The result is a 200 kcal dish with an aromatic intensity far above its calorie density.
Ingredients
1 serving
- carrots150 g
- celery100 g
- leek120 g
- tomato100 g
- turnip80 g
- olive oil8 g
Method
- 1
Make a stock by simmering carrot, celery and leek for 30 minutes.
- 2
Clarify it by stirring in a cold purée of pale vegetables and tomato, then heat without boiling.
- 3
Strain gently through muslin to obtain a translucent liquid.
- 4
Cut a fine brunoise of turnip (80 g) and raw vegetables, drop it into the boiling-hot consommé and finish with a few drops of olive oil (8 g).
Nutrition facts
per serving
| Energy | 200 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 24 g |
| Fat | 8 g |
| Fibre | 10 g |
| Iron | 2.8 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- celery
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