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Sweedse frikkadelle met roomsous

Sweedse frikkadelle met roomsous
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Voedingsfeite

Per porsie van 220 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 420 kcal
21% DV
Totale vet 30.0g
46% DV
Mono-onversadigde vet13.0g
Poli-onversadigde vet4.0g
Versadigde vet11.0g
Transvet0.5g
Totale koolhidrate 12.0g
4% DV
Vesel1.0g
Stysel10.0g
Suikers3.0g
Proteïen 24.0g
48% DV
Dierlike proteïen22.0g
Plantaardige proteïen2.0g

Oor

’n Porsie Sweedse frikkadelle in Sweedse styl, gewoonlik gemaak van gemengde maalvleis en met speserye gegeur, bedien met ’n ryk roomsous.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)4.0mcg13%
Cholien70.0mg13%
Folaat (B9)18.0mcg5%
Niasien (B3)5.0mg31%
Pantoteensuur (B5)1.1mg22%
Riboflavien (B2)0.3mg23%
Tiamien (B1)0.2mg17%
Vitamien A120.0mcg13%
Vitamien B121.8mcg75%
Vitamien B60.3mg18%
Vitamien C1.0mg1%
Vitamien D0.8mcg4%
Vitamien E1.2mg8%
Vitamien K4.0mcg3%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium45.0mg5%
Chroom2.0mcg6%
Koper0.1mcg0%
Jodium20.0mcg13%
Yster2.8mg16%
Magnesium25.0mg6%
Mangaan0.1mg2%
Molibdeen5.0mcg11%
Fosfor220.0mg31%
Kalium320.0mg7%
Selenium18.0mcg33%
Natrium650.0mg28%
Sink3.2mg29%

Sweedse frikkadelle met roomsous

Inleiding


Sweedse frikkadelle is 'n studie in terughouding: sagte, gekruide vleis teenoor 'n fluweelsagte roomsous wat afrond eerder as om te oorweldig. Die gereg slaag deur balans, met rykheid wat in toom gehou word deur presisie en 'n skoon, soepel tekstuur. As dit behoorlik voorgesit word, moet dit kompak, elegant en diep bevredigend voel.

Resep-noodsaaklikhede


  • Geregkategorie: Hoofgereg

  • Kombuis of oorsprong: Sweeds

  • Gangtipe: Hartige hoofgereg

  • Opbrengs: 1 porsie

  • Porsiegrootte: 220 g

  • Voorbereidingstyd: 5 minute

  • Gaarmaaktyd: 10 minute

  • Totale tyd: 15 minute

  • Moeilikheidsgraad: Maklik


  • Toerusting


  • Klein soteerpan

  • Hittebestande lepel of spatel

  • Opdienbord


  • Bestanddele


    Frikkadelle


  • 180 g frikkadelle


  • Roomsous


  • 40 g roomsous


  • Metode


  • 1. Plaas die frikkadelle in 'n klein soteerpan oor medium hitte. Verhit dit liggies vir 6 tot 8 minute en draai dit een of twee keer om, totdat dit deurwarm is en die buitekant liggies geglasuur en soepel is. Die frikkadelle moet sag bly, nie droog of aggressief verbruin nie.

  • 2. Voeg die roomsous by die pan en verlaag die hitte na laag. Roer of swaai vir 1 tot 2 minute, net totdat die sous losser word, die frikkadelle egalig bedek en glansend en glad lyk. Moenie dit laat kook nie.

  • 3. Wanneer die sous in 'n dun, egalige laag kleef en die frikkadelle warm is tot in die middel, verwyder dit onmiddellik van die hitte.


  • Opskep en bediening


    Rangskik die frikkadelle netjies op 'n warm bord en skep die roomsous oor en rondom dit in 'n beheerde poel. Die finale aanbieding moet kompak wees, met die sous wat die frikkadelle omraam eerder as om dit te begrawe.

    Professionele notas


  • Sagte hitte behou die frikkadelle se sagtheid en hou die sous verfynd.

  • Die sous moet satynglad bly; enige kook sal die tekstuur dof maak.

  • Bedien onmiddellik terwyl die frikkadelle warm is en die sous vloeibaar is.
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