211. Iceberg al horno con soja texturizada y bechamel may (principal verdura)

Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, 211. Iceberg al horno con soja texturizada y bechamel may (principal verdura). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

211. Iceberg al horno con soja texturizada y bechamel may (principal verdura) is one of the most favored of recent trending meals in the world. It's easy, it is quick, it tastes delicious. It's enjoyed by millions every day. They're nice and they look fantastic. 211. Iceberg al horno con soja texturizada y bechamel may (principal verdura) is something which I have loved my whole life.

Many things affect the quality of taste from 211. Iceberg al horno con soja texturizada y bechamel may (principal verdura), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 211. Iceberg al horno con soja texturizada y bechamel may (principal verdura) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 211. Iceberg al horno con soja texturizada y bechamel may (principal verdura) is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 211. Iceberg al horno con soja texturizada y bechamel may (principal verdura) estimated approx 30 minutos.

To begin with this particular recipe, we must prepare a few ingredients. You can have 211. Iceberg al horno con soja texturizada y bechamel may (principal verdura) using 17 ingredients and 6 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Take to make 211. Iceberg al horno con soja texturizada y bechamel may (principal verdura):

1. 400 gr lechuga iceberg
2. 100 gr soja deshidratada
3. 100 gr tomate triturado
4. 1 cebolla
5. 3 dientes ajo
6. 1 chorrito vino blanco
7. Al gusto sal
8. Al gusto pimienta negra
9. Aceite de oliva virgen extra
10. Para la bechamel may
11. 400 gr coliflor
12. 200 gr queso batido
13. 1 cebolla pequeña
14. 1/4 cucharadita nuez moscada
15. Al gusto pimienta negra
16. Al gusto sal
17. Queso parmesano rallado

Steps to make to make 211. Iceberg al horno con soja texturizada y bechamel may (principal verdura)

1. Ponemos en un bol con agua la soja deshidratada durante unos 5 minutos. Pelamos y cortamos fino los ajos y la cebolla. En una sartén con dos cucharadas de aceite pochamos la cebolla y los ajos. Cuando estén pochadas añadimos la soja escurrida, el tomate triturado y el vino. Salpimentamos.
2. En el vaso de la batidora añadimos el sofrito junto con la lechuga iceberg. Trituramos todo.
3. Precalentamos el horno a 200 grados y en un recipiente para horno, lo cubrimos con papel vegetal e incorporamos el triturado. Reservamos.
4. Preparamos la bechamel: trituramos la col y la cebolla. Lo ponemos todo en un bol junto con el queso batido, la nuez moscada y salpimentamos al gusto. Removemos hasta que quede homogéneo.
5. Ponemos la bechamel esparcida sobre el sofrito. Ponemos el queso parmesano rallado por encima y lo ponemos en el horno unos 15 minutos o cuando veamos tostadito el queso.
6. Servimos caliente sobre unas hojas de lechuga iceberg. Que aproveche!!!!

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