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Recipe Overview
Prep | 20 min |
Baking | 25 min |
Resting | 30 min |
Total | 75 min |
Difficulty | medium |
Diet |
|
Country |
|
Category |
|
Allergies |
|
calcium (Ca) | 924.31 mg |
carbohydrates, available | 78.8 g |
dietary fibres | 15.94 g |
docosahexanoic acid | 41.25 mg |
energy kJ | 4567 kJ |
energy kcal | 1091 kcal |
fat, total | 61.69 g |
iodine (I) | 44.57 µg |
iron (Fe) | 7.7 mg |
protein | 50.8 g |
sugars, total | 52.41 g |
vitamin A (beta-carotin) | 2.78 mg |
vitamin A (retinol) | 248.74 µg |
vitamin A (retinol-equivalent) | 708.98 µg |
vitamin B1 (thiamin) | 606.58 µg |
vitamin B6 (pyridoxine) | 1.02 mg |
vitamin B9 (folic acid) | 151.72 µg |
vitamin C (ascorbic acid) | 49.27 mg |
vitamin D (calciferol) | 1.69 µg |
zinc (Zn) | 7.18 mg |
Baked onion flower with white sauce (vegetarian)
Crispy paprika onions with a garlic yogurt dip
Crispy paprika onions with a garlic yogurt dip The recipe Baked onion flower with white sauce (vegetarian) and thousands of others can be licensed at cookbutler.com, including more than 100 nutritional details, information on calories and vitamins.
Nutrition details
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aspartic acid | Only for registered user |
behenic acid | Only for registered user |
butyric acid | Only for registered user |
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carbohydrates, available | Only for registered user |
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disaccharide | Only for registered user |
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docosapentaenoic acid | Only for registered user |
docosatetraenoic acid | Only for registered user |
docosatrienic acid | Only for registered user |
eicosadienoic acid | Only for registered user |
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oligosaccaride, not absorbable | Only for registered user |
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vitamin A (beta-carotin) | Only for registered user |
vitamin A (retinol) | Only for registered user |
vitamin A (retinol-equivalent) | Only for registered user |
vitamin B1 (thiamin) | Only for registered user |
vitamin B12 (cobalamin) | Only for registered user |
vitamin B2 (riboflavin) | Only for registered user |
vitamin B3 (niacin) | Only for registered user |
vitamin B3 (niacin-equivalent) | Only for registered user |
vitamin B5 (pantothenic acid) | Only for registered user |
vitamin B6 (pyridoxine) | Only for registered user |
vitamin B7 (biotin) | Only for registered user |
vitamin B9 (folic acid) | Only for registered user |
vitamin C (ascorbic acid) | Only for registered user |
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vitamin E (alpha-tocopherol) | Only for registered user |
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vitamin K (phylloquinone) | Only for registered user |
Ingredients
4
serving
servings
4 large onions
400 milliliters buttermilk
1 egg
60 grams ground almonds
2 tablespoons cornflour
1 teaspoon smoked paprika plus extra for sprinkling
1 teaspoon curry powder
1 teaspoon salt
0,5 teaspoon Cayenne pepper
1 tablespoon vegetable oil
For the dip
1 garlic clove
200 grams natural yogurt low-fat
1 tablespoon horseradish sauce
1 tablespoon mustard
1 tablespoon lemon juice
salt
Directions
1.
Peel the onions and neatly trim off a slice from the top of each one. Using a sharp knife, make 6-8 crosswise cuts down to the stalk (without cutting all the way through the base) to create 'petals'. Put the onions into iced water and leave to stand for about 30 minutes.
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![Baked onion flower with white sauce ... | COOKBUTLER](/images/logo_white.png)
Recipe Overview
Prep | 20 min |
Baking | 25 min |
Resting | 30 min |
Total | 75 min |
Difficulty | medium |
Diet |
|
Country |
|
Category |
|
Allergies |
|
calcium (Ca) | 924.31 mg |
carbohydrates, available | 78.8 g |
dietary fibres | 15.94 g |
docosahexanoic acid | 41.25 mg |
energy kJ | 4567 kJ |
energy kcal | 1091 kcal |
fat, total | 61.69 g |
iodine (I) | 44.57 µg |
iron (Fe) | 7.7 mg |
protein | 50.8 g |
sugars, total | 52.41 g |
vitamin A (beta-carotin) | 2.78 mg |
vitamin A (retinol) | 248.74 µg |
vitamin A (retinol-equivalent) | 708.98 µg |
vitamin B1 (thiamin) | 606.58 µg |
vitamin B6 (pyridoxine) | 1.02 mg |
vitamin B9 (folic acid) | 151.72 µg |
vitamin C (ascorbic acid) | 49.27 mg |
vitamin D (calciferol) | 1.69 µg |
zinc (Zn) | 7.18 mg |
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