Braised Vegetables with Nuts

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Braised Vegetables with Nuts
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
324
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie324 cal.(15 %)
Protein8 g(8 %)
Fat17 g(15 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage9.3 g(31 %)
Vitamin A1.7 mg(213 %)
Vitamin D0.1 μg(1 %)
Vitamin E6 mg(50 %)
Vitamin K98.5 μg(164 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.7 mg(50 %)
Folate157 μg(52 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C91 mg(96 %)
Potassium1,450 mg(36 %)
Calcium89 mg(9 %)
Magnesium74 mg(25 %)
Iron3.1 mg(21 %)
Iodine9 μg(5 %)
Zinc1.6 mg(20 %)
Saturated fatty acids2.6 g
Uric acid89 mg
Cholesterol4 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
150 grams shallots
300 grams white Beets (or turnips)
400 grams potatoes
200 grams Brussels sprouts
400 grams carrots
2 Tbsps vegetable oil
1 garlic clove
250 milliliters Vegetable broth (from a jar)
2 Tbsps Walnut oil
30 grams Walnut
2 Tbsps Whipped cream
salt
freshly ground pepper
How healthy are the main ingredients?
potatocarrotBrussels sproutsshallotWalnutWalnut oil

Preparation steps

1.

Peel shallots, beets and potatoes and cut lengthwise into slices. Rinse, trim and separate Brussels sprouts into individual leaves. Peel carrots and cut into 3 cm long (approximately 1-inch long) strips. Heat oil in a pan. Add shallots, potatoes and beets and sauté briefly, stirring. Peel garlic and press through a garlic press into the pan.

2.

Add 125 ml (approximately 1/2 cup) vegetable broth, cover and cook over medium heat about 5 minutes. Then stir in carrots, Brussels sprouts leaves and remaining vegetable broth. Cook 5 minutes more. Season with salt and pepper, sprinkle with nuts, and drizzle with walnut oil. Divide among plates and top each serving with a dollop of creme fraiche.