Broccoli Parmesan Sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
765
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 765 cal. | (36 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.3 g | (51 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 896.1 μg | (1,494 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 474 mg | (499 %) | ||
| Potassium | 1,565 mg | (39 %) | ||
| Calcium | 991 mg | (99 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 37.8 g | |||
| Uric acid | 421 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 500 grams Broccoli
- 1 shallot
- 1 Tbsp butter
- 400 milliliters Vegetable broth
- 100 grams Whipped cream
- 50 grams Parmesan (grated)
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
1.
Rinse broccoli and cut into small florets, peel stem and cut into small cubes. Cook broccoli stem in boiling salted water for about 8 minutes. Add florets after 4 minutes and drain. Rinse in cold water and drain well.
2.
Peel shallot and cut into small cubes. Heat butter in a saucepan and saute shallot until soft. Add broccoli and saute briefly. Add broth and cream and simmer, covered, for about 10 minutes. Puree. Add Parmesan and season with salt, pepper and nutmeg. Serve.
