Pumpkin in Creamy Dill Sauce
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(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
201
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 201 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cut the pumpkin into wedges, remove seeds and peel. Slice the pumpkin wedges across into squares. Season with salt and let stand for 10 minutes to release moisture.
2.
Pat the pumpkin dry with a paper towel. Peel and chop the onion. Heat the lard in a pot. Add the onion and pumpkin, and cook for 10 minutes. Season with salt and pepper to taste, and 1 pinch of sugar.
3.
Rinse dill, shake dry, and finely chop. Stir into the pumpkin and allow to stand for 5 minutes. Drain the juices from the pumpkin into a bowl. Whisk the sour cream and vinegar into the juices.
4.
Arrange pumpkin slices in a bowl and pour the sauce over top. Garnish with dill.
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