Recipe detail

Side dishes Warm autumn salad with tarragon

25. 9. 2023

Author: Ondrej Vlcek

Company: Retigo

Food category: Side dishes

Cuisine: Slovak

Download PDF Download BR2

Program steps

  • Preheating:
  • 215 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:45 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
egg barley 500 g
salt 5 g
water 1.5 l
olive oil 50 ml
red onion 2 pcs
boiled beets 3 pcs
carrot 2 pcs
zucchini 2 pcs
lemon peel 1 pcs
sprig of parsley 40 g
lemon juice 1 pcs

Nutrition and allergens

Allergens: 1, 3
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 60.7 kJ
Carbohydrate 12.9 g
Fat 0 g
Protein 2.2 g
Water 0 g

Directions

1. Preheat the convection oven, put the tarragon in an enameled GN, cover with water, add salt and cover with a lid or lid and let it bake.
2. During baking, stack the chopped vegetables on the second enameled sheet or cast-iron grate and bake until golden. The baking time depends on the size of the vegetables.
3. Then remove the vegetables and season with salt. Let cool slightly.
4. Drain the excess water from the tarragon after baking.
5. Mix all the ingredients in a bowl or in a food container and, if necessary
we'll taste it.

Recommended accessories

Vision Grill

Vision Grill

Enameled GN container

Enameled GN container