Vegetable Kedgeree
How To Make Vegetable Kedgeree Recipe
Serves: 4
Nutritional Information
| Nutrition | ||
|---|---|---|
| Typical values as prepared | Per 100g | Per Portion |
| Energy kJ | 535 | 1,267 |
| Energy kcal | 128 | 303 |
| Fat | 1.4g | 3.4g |
| - of which saturates | 0.5g | 1.1g |
| - monosaturates | 0.7g | 1.6g |
| - polyunsaturates | 0.3g | 0.7g |
| Carbohydrates | 22.6g | 53.4g |
| - of which sugars | 2.7g | 6.5g |
| Fibre | 0.9g | 2g |
| Protein | 4.5g | 10.6g |
| Salt | 0.3g | 0.7g |
Allergens
Egg
Celery
Ingredients
- 230g White Rice
- 1ea Raw Yellow pepper
- 1ea Raw Red Pepper
- 2ea Egg
- 100g Cauliflower
- 100g Onions
- 68g Celery
- 6g Vegetable Stock
- 5g Fresh Coriander
- 5g Garlic Puree
- 1g Turmeric
- 1g Red Chillies
- 1g Cayenne Pepper
Cooking Instructions
1. boil eggs till firm remove shells and save for garnish at end
Cook rice off with enough water to cover add veg stock powder and turmeric to colour rice
Fry off onions and garlic and all other ingredients till soft
Mix with cooked rice and garnish with egg