Autumnal Sprouts with Nuts
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
425
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 24.1 g | (80 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 490.1 μg | (817 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 398 μg | (133 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 391 mg | (412 %) | ||
| Potassium | 2,378 mg | (59 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 5 ⅓ cups Brussels sprouts
- 2 cups cooked, vacuum-packed Chestnuts
- ⅔ cup vegetable stock
- ⅜ cup white wine
- 2 Tbsps butter
- freshly ground peppers
- salt
- 1 Tbsp white Balsamic glaze
Product recommendation
Can be frozen.
Preparation steps
1.
Wash and trim the Brussels sprouts and halve lengthwise.
2.
Sweat in 1 tbsp butter, then add the stock and wine, put a lid on the pan and cook over a medium heat for about 15-20 minutes, or until cooked.
3.
Take the chestnuts out of their packaging, add to the Brussels sprouts after 15-20 minutes and heat with the sprouts for 2 minutes.
4.
Add the rest of the butter (or to taste), season with mixed pepper and add balsamic cream to taste. Serve hot as an accompaniment to roast meat.
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