Broccoli in Cream Sauce with Olives and Almonds
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
297
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.4 g | (41 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 629.3 μg | (1,049 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 331 mg | (348 %) | ||
| Potassium | 1,040 mg | (26 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 700 grams Broccoli
- 1 shallot
- 50 grams black, pitted Olives
- 1 Tbsp olive oil
- 100 milliliters Vegetable broth (Instant)
- 1 tsp dried oregano
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 1 Tbsp sliced almonds
Preparation steps
1.
Divide broccoli into small florets, peel the stalks and cut into slices. Cook stems in boiling salted water until al dente, about 10 minutes. After 5 minutes of cooking time, add the broccoli florets and continue to cook. Remove and drain.
2.
Meanwhile, for the sauce, peel the shallot and dice very finely. Dice olives finely. Heat oil in a pan, add shallot and cook until soft. Pour in broth and season with oregano. Add olives and simmer the sauce over medium heat 2-3 minutes, then stir in the cream and season with salt and pepper.
3.
Toast almonds in a dry pan.
4.
Arrange broccoli on a plate, drizzle with the sauce and serve sprinkled with almonds.
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