Brussels Sprouts

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Brussels Sprouts
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
417
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie417 cal.(20 %)
Protein19 g(19 %)
Fat33 g(28 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage11.6 g(39 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.5 mg(21 %)
Vitamin K410.8 μg(685 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin5.9 mg(49 %)
Vitamin B₆1 mg(71 %)
Folate277 μg(92 %)
Pantothenic acid0.5 mg(8 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C293 mg(308 %)
Potassium1,420 mg(36 %)
Calcium329 mg(33 %)
Magnesium70 mg(23 %)
Iron3 mg(20 %)
Iodine82 μg(41 %)
Zinc2.3 mg(29 %)
Saturated fatty acids20.7 g
Uric acid181 mg
Cholesterol89 mg
Complete sugar10 g

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
How healthy are the main ingredients?
Brussels sproutsMascarponeGorgonzolaparsleyDillshallot

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.