Ingredients
For the filling, our chef suggests using a veggie sausage and a beetroot ketchup: make a caramel with sugar, deglazed with the rice vinegar. Cut the onions and the beetroots in dices. Slice lemongrass and ginger.
Add all of this in the caramel with tomato concentrate and the passata tomato.
Cook till the liquid is reduced to the half. Seasoning with salt and pepper.
Put everything in a blender. Blend till smooth. Keep in the fridge.
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311.58 Kcal
Energy
1308.19 Kj
Energy
12.27 g
Fat
5.8 g
Saturates
41.15 g
Carbohydrates
6.94 g
Sugars
*
| Energy 311.58 Kcal | ||
| Energy 1308.19 Kj | ||
| Fat 12.27 g | ||
| Saturates 5.8 g | ||
| Carbohydrates 41.15 g | ||
| Sugars 6.94 g | ||
| Fibers 1.45 g | ||
| Protein 8.36 g | ||
| Salt 0.83 mg |
