Braised Vegetables with Nuts
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
324
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 98.5 μg | (164 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,450 mg | (36 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
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