Ingredients
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3.2 l water
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1600 g potato-onion mixfrozen
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1600 g white beanscanned
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600 g diced sweet potatoesfrozen
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600 g diced carrotsfrozen
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50 g vegetable bouillon powder (no gluten or cellery)
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30 g crushed garlic
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4 g crushed black pepper
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1 g dried thyme
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12 g iodised salt
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6 dl oat cooking cream 15% gluten free
Directions
Portion size: 375 grams
Yield from 20 portion recipe: 7.500 kg
Vegan
Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic
Carbon footprint per portion (375 g): 0.2 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Cold preparation instructions
Rinse and drain the beans. Measure all the ingredients except the oat cooking cream into a GN container. Heat in the oven under a lid using the steam function until the temperature of the food reaches +80°C. Blend until smooth. Add the oat cooking cream and continue heating for another few minutes. Taste to check the flavour.
NOTE! To get the best results, add in the water as late in the process as possible.
During cold preparation, the temperature of the food before heating must stay under +6°C.
The cold preparation recipes were developed by the municipality of Tuusula based on the Plant Foods for Climate recipes.
