Balsamic-Date Sauce
Balsamic-Date Sauce - Deep, dark, delicious sauce for grilled meat, with a hint of fruit
Healthy, because
Even smarter
Nutritional values
Dates and pine nuts contain digestion-stimulating fiber. Because they contain little sugar and cholesterol, even diabetics and people with fat metabolism problems can usually tolerate dates.
The addition "tradizionale" on the label guarantees particularly high-quality balsamic vinegar. Only these vinegars are made exclusively from thickened grape must. The cheaper versions often contain caramel, sugar, and aromatic substances.
(Percentage of daily recommendation)
| Calorie | 120 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 229 mg | (6 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 Tbsps Pine nuts
- 7 ozs shallots
- 6 Date
- 8 Tbsps balsamic vinegar
- ½ cup Vegetable broth
- 1 tsp cornstarch
- salt
- peppers
Kitchen utensils
Preparation steps
Toast pine nuts in a small dry pan until golden. Put on a plate and let cool, then coarsely chop.
Peel shallots, leaving roots intact, then cut in half. Heat with the vegetable broth in a small pot. Cover and cook for 20 minutes over low heat, stirring occasionally.
Meanwhile, remove the pits from the dates and cut dates into strips. Stir together balsamic vinegar and cornstarch. Add dates and balsamic mixture to the shallots and bring to a boil.
Let the sauce cool for about 30 minutes, then season to taste with salt and pepper. Serve sprinkled with pine nuts.
