Asparagus, Celery and Carrot Blanquette
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
12 min.
Preparation
Calories:
209
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 67.8 μg | (113 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 521 mg | (13 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 ½ ozs Asparagus (woody ends removed)
- ¾ cup Green beans (topped and tailed)
- 1 cup Baby carrots (peeled)
- ⅔ cup fresh peas
- 1.333 cups double cream
- 1 Tbsp lemon juice
- 2 Tbsps Dill (chopped)
- 2 Tbsps cilantro (chopped)
- 2 Tbsps flat-leaf parsley (chopped)
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.
