Roast Beef with Vegetables
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
311
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 2 stalks Celery
- 400 milliliters Veal stock
- salt
- freshly ground peppers
- 1 centiliter dry sherry
- 3 Tbsps Sour cream
- 1 Tbsp Mayonnaise
- 1 Tbsp lemon juice
- 1 tsp Mustard
- ½ bunch mixed Fresh herbs
- 1 pinch sugar
- Wild garlic
- 400 grams Roast beef cold cut (Cold cuts)
- 1 pc Horseradish
- 1 bunch Chives
Preparation steps
1.
Peel the carrots and rinse the celery. Cut both into thin strips (Julienne). Boil the stock in a saucepan. Add the vegetables, blanching over low heat for about 3 minutes. Season with salt, pepper and sherry.
2.
Rinse the herbs, shake dry and finely chop or puree. Combine the sour cream, mayonnaise, lemon juice and mustard with the herbs. Season with salt, pepper and a pinch of sugar.
3.
Rinse wild garlic leaves, dry and spread in soup bowls. Arrange slices of roast beef on top and cover with vegetables. Garnish with the chives. Serve with the green sauce on the side.
