Buttered Vegetables with Caper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 5.61 g | (6 %) | ||
| Fat | 62.24 g | (54 %) | ||
| Carbohydrates | 24.61 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.02 g | (27 %) |
| Vitamin A | 2,874.3 mg | (359,288 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.87 mg | (24 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.46 mg | (12 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 54.27 μg | (18 %) | ||
| Pantothenic acid | 0.72 mg | (12 %) | ||
| Biotin | 4.07 μg | (9 %) | ||
| Vitamin B₁₂ | 0.34 μg | (11 %) | ||
| Vitamin C | 32.97 mg | (35 %) | ||
| Potassium | 674.51 mg | (17 %) | ||
| Calcium | 138.74 mg | (14 %) | ||
| Magnesium | 31.04 mg | (10 %) | ||
| Iron | 1.57 mg | (10 %) | ||
| Iodine | 12.78 μg | (6 %) | ||
| Zinc | 0.66 mg | (8 %) | ||
| Saturated fatty acids | 37.82 g | |||
| Cholesterol | 263.6 mg |
Ingredients
- For the vegetables
- 600 grams small Fennel bulb
- 500 grams carrots
- 3 Tbsps butter
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- For the caper sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- 2 Tbsps small Caper
- 1 Tbsp chopped parsley
- salt
- freshly ground, white peppers
Preparation steps
For the vegetables, trim fennel, rinse and cut in half lengthwise. Peel carrot and cut into approximately 5 cm (approximately 2-inch) long matchsticks. Blanch fennel and carrots sequentially in boiling salted water for about 8 minutes. Drain, rinse and drain well.
For the sauce, melt the butter in a skillet and skim off foam. Add egg yolks and wine to a metal bowl and beat over a hot water bath until frothy, then gradually whisk in the butter (first in drops, then in a thin stream) until a thick sauce forms. Whisk constantly so that the mixture does not clot. Season sauce with lemon juice, salt and pepper. Stir in capers and keep warm.
Just before serving, sauté the fennel in a skillet in 1 1/2 tablespoons butter. Season with lemon juice, salt and pepper.
Toss carrots in remaining butter in a pan, heat thoroughly and season with salt and pepper.
Arrange carrot sticks and fennel on a plate and top with sauce.
