Braised Vegetables
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
355
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 38.7 g | (129 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 252 μg | (84 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 2,069 mg | (52 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 small Artichoke
- salt
- Juice (of 2 lemons)
- 4 carrots
- 500 grams small potatoes
- 1 bunch scallions
- 6 Tbsps olive oil
- 1 garlic clove
- 250 milliliters Vegetable broth (Instant)
- freshly ground pepper
- 1 bunch Dill
Preparation steps
1.
Rinse artichokes, cut off the stems and the leaf tips. Remove the outer leaves. Cook in slightly salted water with the juice of 1 lemon for 20 minutes.
2.
Peel and finely chop the carrot. Peel and rinse potatoes, cutting them smaller if desired. Rinse and chop the scallions.
3.
Heat olive oil in a large dutch oven. Take artichokes from the boiling water. Briefly fry vegetables and potatoes in hot oil. Peel the garlic, squeeze through a garlic press and add to the pan. Pour in broth, cover and cook everything for 30-40 minutes. After 20 minutes, pour in the remaining lemon juice. Season with salt and pepper. Rinse dill, shake dry and chop. Sprinkle it over the vegetables. Serve.
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