Quorn Fillets in Tarragon Veloute
200ml vegetable stock
1 tablespoons cornflour
1 tablespoon chopped fresh tarragon
2 tablespoons extra thick single cream
salt & pepper to taste
2 Quorn fillets
100g sugar snap peas, cut into julienne
100g carrots, cut into julienne
200g potatoes, mashed
Combine the cold vegetable stock with the cornflour and cream. Bring to a simmer and add the Quorn fillets. Cook over low heat until the surface is thickened and the fillets are heated through. Stir in the tarragon and check the seasoning.
Serve with the steamed vegetables and mashed potatoes.
Nutrition Data
Calories (kcal) 450.7
Carbohydrate (g) 71.9
Protein (g) 22.2
Fat (g) 10.0
Fibre (g) 12.0
200ml vegetable stock
1 tablespoons cornflour
1 tablespoon chopped fresh tarragon
2 tablespoons extra thick single cream
salt & pepper to taste
2 Quorn fillets
100g sugar snap peas, cut into julienne
100g carrots, cut into julienne
200g potatoes, mashed
Combine the cold vegetable stock with the cornflour and cream. Bring to a simmer and add the Quorn fillets. Cook over low heat until the surface is thickened and the fillets are heated through. Stir in the tarragon and check the seasoning.
Serve with the steamed vegetables and mashed potatoes.
Nutrition Data
Calories (kcal) 450.7
Carbohydrate (g) 71.9
Protein (g) 22.2
Fat (g) 10.0
Fibre (g) 12.0
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