Buttered Vegetables

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Buttered Vegetables
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
135
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie135 kcal(6 %)
Protein3.23 g(3 %)
Fat8.86 g(8 %)
Carbohydrates12.48 g(8 %)
Sugar added0 g(0 %)
Roughage4.17 g(14 %)
Vitamin A1,831.01 mg(228,876 %)
Vitamin D0 μg(0 %)
Vitamin E1.66 mg(14 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.84 mg(7 %)
Vitamin B₆0.13 mg(9 %)
Folate21.32 μg(7 %)
Pantothenic acid0.28 mg(5 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C50.02 mg(53 %)
Potassium496.81 mg(12 %)
Calcium80.29 mg(8 %)
Magnesium67.71 mg(23 %)
Iron1.95 mg(13 %)
Zinc0.38 mg(5 %)
Saturated fatty acids5.42 g
Cholesterol22.9 mg

Ingredients

for
4
Ingredients
300 grams carrots
300 grams White icicle radish (White turnips)
3 Tbsps butter
300 grams Swiss chard
salt (and pepper)
How healthy are the main ingredients?
carrotsalt

Preparation steps

1.

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.  

2.

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.