Julienne classic with Bechamel sauce
Composition / ingredients
6
Servings:
Cooking method
1. Peel the onion and chop it quite finely. Pour oil into a preheated frying pan and fry the onion on it until golden brown. Next, we spread the chopped champignons and fry them together with onions. Salt to taste and season with pepper.
2. Put a piece of butter in a saucepan, melt it and then pour flour. With a spatula, mix quickly to avoid lumps. As the ingredients are mixed, pour the milk. Cook stirring until thickened, add salt and ground nutmeg.
3. In the cocotnits, we shift the fried champignons and pour them with sauce. Sprinkle with grated cream cheese and put in a hot oven, cook for about a quarter of an hour, until a golden crust forms on the surface of the dish.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Champignons - 24 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Nutmeg - 556 kcal/100g
