Brussels Sprouts
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
417
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.6 g | (39 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 410.8 μg | (685 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 277 μg | (92 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 293 mg | (308 %) | ||
| Potassium | 1,420 mg | (36 %) | ||
| Calcium | 329 mg | (33 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Brussels sprouts
- 2 shallots
- 40 grams butter
- salt
- freshly ground peppers
- Nutmeg (ground)
- 200 milliliters Vegetable broth
- 100 grams Gorgonzola
- 150 grams Mascarpone
- 6 Tbsps milk
- 1 bunch parsley
- 1 bunch Dill
Preparation steps
1.
Rinse brussels sprouts and remove outer leaves.
2.
Peel shallots and finely dice. Melt butter in a pan and sauté shallots until translucent. Add brussels sprouts and broth and season with salt. Cover and cook over low heat for about 15 minutes until al dente.
3.
Meanwhile, place gorgonzola in a bowl, mash with a fork, mix with mascarpone and milk and season with nutmeg. Add gorgonzola mixture to the pan, bring to a boil and remove from the heat.
4.
Rinse parsley and dill, shake dry and coarsely chop. Arrange brussels sprouts on a plate, sprinkle with parsley and dill and season with salt and pepper. Serve while hot.
