Parmentier
topped with squash
Commercial catering
Companies and administrations
Healthcare facilities
Schools and universitiesPot, knife, gratin dish or gastronorm pan
NUTRITIONAL VALUES PER SERVING
Recipe:
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certifications
The recipes have been developed to appeal to a wide range of tastes. We recommend following the GEM-RCN guidelines based on the profile of your guests.
GEM-RCN | Nutritional recommendations for protein dishes
| Portion size | Recommended protein portion (meat) | INTACT Food Service protein portion | |
|---|---|---|---|
| Preschoolers | 180 g | 50 g | 22 g |
| Primary school students | 250 g | 70 g | 30 g |
| Teenagers | 250 à 300 g | 100 à 120 g | 43 à 52 g |
| Adults | 250 à 300 g | 100 à 120 g | 43 à 52 g |
INGREDIENTS
PULSE PROTEIN SHRED INTACT® 600 g
Red kuri squash 2 kg
Onions 300 g
Breadcrumbs 50 g
Seasonings:
1. Cut the squash into small cubes, finely chop the onions, and slice the garlic.
2. Steam the squash until cooked.
1. Sauté the onions, garlic, and plant-based protein together in sunflower oil for 5 minutes.
2. Mash the squash, season, and add nutmeg to taste.
3. Finely chop the coriander and add to the protein mix.
1. Place a layer of the plant-based protein mix in a gastronorm pan, then top with the mashed squash.
2. Sprinkle with breadcrumbs and bake in the oven at 170°C (340°F) for 10 minutes until golden.
VEGETARIAN DISH
CERTIFIED ORGANIC
“HVE” FRENCH ENVIRONMENTAL CERTIFICATION
LOCAL PRODUCTS
< 500 g CO² EQ. / Portion
BELOW THE ADEME’S THRESHOLDS
GLUTEN-FREE
SOY-FREE
LACTOSE-FREE
PROTEIN CONTENT PER 100 g
5 – 10 g
PROTEIN CONTENT PER 100 g
10 – 20 g
PROTEIN CONTENT PER 100 g
> 20 g
PREPARATION TIME
COOKING TIME
NO REHYDRATION
COOK & SERVE
SUITABLE FOR COOK & CHILL
PORTION WEIGHT
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