Vegetables with Herb Sauce
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
402
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 98.4 μg | (164 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 278 μg | (93 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,629 mg | (41 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the vegetables
- 600 grams Asparagus
- 300 grams carrots
- 1 Kohlrabi
- 500 grams potatoes
- 2 scallions
- 200 grams Snow peas
- 20 grams butter
- For the herb sauce
- 2 Tbsps scallions
- 3 Tbsps parsley
- 200 grams Crème fraiche
- 150 grams Yogurt (0.1% fat)
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse asparagus, snap off woody ends and peel. Cut asparagus into pieces. Set asparagus tips aside. Peel and slice carrots.
2.
Peel and cut kohlrabi and potatoes into small cubes or sticks. Rinse, trim and finely chop white and light green parts of scallions. Rinse snow peas.
3.
In a wide-mouthed saucepan, melt butter. Add carrots, kohlrabi and potatoes and sauté 1-2 minutes. Add 250 ml (approximately 1 cup) water. Cover and cook just until al dente, about 10 minutes. Stir in scallions and snow peas and cook 5 minutes more.
4.
To make herb sauce: Mix herbs with creme fraiche and yogurt. Season with salt and pepper.
5.
Arrange vegetables on plates and serve with herb sauce.
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