Asparagus and Carrots with a Creamy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 108.4 μg | (181 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 317 μg | (106 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,010 mg | (25 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 241 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 kilogram white Asparagus
- 150 grams Snow peas
- 250 grams young carrots
- salt
- 5 Tbsps butter
- 4 Tbsps Pastry flour
- 250 milliliters white wine
- 200 grams Whipped cream
- 2 egg yolks
- salt
- freshly ground pepper
- Nutmeg
- Chervil
Preparation steps
Rinse the asparagus thoroughly and cut off the ends. Simmer in 1 liter of lightly salted water (approximately 4 cups) for about 30 minutes, then pour through a sieve. Collect the liquid.
Cut the asparagus diagonally into 5 cm long pieces (approximately 2 inches). Rinse the snow peas and cut off the ends. Peel the carrots and cut diagonally into 1 cm thick slices (approximately 1/2 inch).
Boil the asparagus water. First, use it to cook the asparagus pieces for 7 minutes. Lift out and set aside. Remove about 350 ml of the cooking water (approximately 1 1/2 cups). In the remaining asparagus water, cook the carrots for 7 minutes and the snow peas for 2-3 minutes. Lift out and rinse under cold water.
Heat the butter and dust with the flour. Stir in the hot asparagus water, the wine and the cream. Bring to a boil and then simmer gently for about 10 minutes over low heat, stirring occasionally.
Mix the egg yolks with a little water and thicken the sauce with it. Do not allow it to boil. Season with salt, pepper and nutmeg. Pour in the vegetables and heat through.
Transfer to plates and serve garnished with chervil.
Suggestion: Serve with rice.
