Mashed vegetables are always delicious, but often a calorie bomb lurks in that dish. Then I propose something really tasty and special, with a special focus on calories.
Let's find out how to prepare tasty fennel with light rice béchamel.
Identity Card of the Recipe
- 50.8 KCal Calories per serving
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Ingrediants
- 2 (700 gr approx) of fennel
- 500 gr (unsweetened) of rice milk
- 50 grams of rice flour
- 50 gr (grated) of Parmesan
- 30 gr of Corn flakes
- salt to taste
- pepper to taste
- pepper to taste
- nutmeg to taste
Materials Needed
- Pyrex dish
- Casserole
- Whip
- Scale weighs food
- Baking paper
Preparation
- First, cut the fennel into wedges, then wash them thoroughly in water and bicarbonate to remove impurities and microbes.
- Steam the fennel for ten minutes: they must be partially cooked, not too soft.
