3.2 l Water
1600 g Potato-onion mixfrozen
1600 g White beanscanned
600 g Diced sweet potatoesfrozen
600 g Diced carrotsfrozen
50 g Vegetable bouillon powder
30 g Crushed garlic
4 g Crushed black pepper
1 g Dried thyme
12 g Iodised salt
6 dl Oat cooking cream
Portion size: 375 grams
Yield from 20 portion recipe: 7.500 kg
Menu labels: Vegan, Dairy-Free, Contains garlic
NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.
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 Climate Friendly Veggie Food recipes.