Asparagus, Celery and Carrot Blanquette

0
Average: 0 (0 votes)
(0 votes)
Asparagus, Celery and Carrot Blanquette
share Share
print
bookmark_border Copy URL
Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
12 min.
Preparation
Calories:
378
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie378 kcal(18 %)
Protein5.85 g(6 %)
Fat33.25 g(29 %)
Carbohydrates16.85 g(11 %)
Sugar added0 g(0 %)
Roughage2.84 g(9 %)
Vitamin A804.75 mg(100,594 %)
Vitamin D1.28 μg(6 %)
Vitamin E1.27 mg(11 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.24 mg(22 %)
Niacin2.14 mg(18 %)
Vitamin B₆0.11 mg(8 %)
Folate66.74 μg(22 %)
Pantothenic acid0.55 mg(9 %)
Biotin1.51 μg(3 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C13.77 mg(14 %)
Potassium228.95 mg(6 %)
Calcium93.52 mg(9 %)
Magnesium21.31 mg(7 %)
Iron1.29 mg(9 %)
Iodine12.53 μg(6 %)
Zinc0.6 mg(8 %)
Saturated fatty acids20.56 g
Cholesterol91.88 mg

Ingredients

for
4
Ingredients
3 ½ ounces Asparagus (woody ends removed)
¾ cup Green beans (topped and tailed)
1 cup Baby carrots (peeled)
cup fresh peas
1.333 cups double cream
1 tablespoon lemon juice
2 tablespoons Dill (chopped)
2 tablespoons cilantro (chopped)
2 tablespoons flat-leaf parsley (chopped)
How healthy are the main ingredients?
carrotGreen beansDillparsley

Preparation steps

1.
Steam the vegetables for 6 minutes or until tender.
2.
Meanwhile, heat the cream in a small saucepan until almost at a simmer then take off the heat and stir in the lemon juice and herbs. Season to taste with salt and white pepper.
3.
Arrange the vegetables on four warm plates and spoon over the cream.