Buttered Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 132 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 300 grams carrots
- 300 grams White icicle radish (White turnips)
- 3 Tbsps butter
- 300 grams Swiss chard
- salt (and pepper)
Preparation steps
Rinse and trim the carrots and turnips, leaving some of the green stem intact. Peel both vegetables. Bring a pot of water with a splash of fruit vinegar added to a boil. Add both vegetables and cook for 8 minutes, until al dente. Remove the vegetables from the water, rinse well, and drain thoroughly. Rinse the swiss chard, and cut the leaves into 3 cm (approximately 1 inch) wide strips. Finely dice the stems of the swiss chard.
Heat 2 tablespoons of butter in a pan. Add the carrots and turnips, and toss to coat the vegetables. Remove the vegetables from the pan. Add the remaining butter to the pan, and sauté the swiss chard. Season everything with salt and pepper. Arrange the vegetables on plates with the swiss chard, garnish with the swiss chard stems, and serve.
