Buttered Vegetables with Caper Sauce

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Buttered Vegetables with Caper Sauce
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
672
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie672 cal.(32 %)
Protein5.61 g(6 %)
Fat62.24 g(54 %)
Carbohydrates24.61 g(16 %)
Sugar added0 g(0 %)
Roughage8.02 g(27 %)
Vitamin A2,874.3 mg(359,288 %)
Vitamin D0 μg(0 %)
Vitamin E2.87 mg(24 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.46 mg(12 %)
Vitamin B₆0.11 mg(8 %)
Folate54.27 μg(18 %)
Pantothenic acid0.72 mg(12 %)
Biotin4.07 μg(9 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C32.97 mg(35 %)
Potassium674.51 mg(17 %)
Calcium138.74 mg(14 %)
Magnesium31.04 mg(10 %)
Iron1.57 mg(10 %)
Iodine12.78 μg(6 %)
Zinc0.66 mg(8 %)
Saturated fatty acids37.82 g
Cholesterol263.6 mg

Ingredients

for
4
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
How healthy are the main ingredients?
carrotparsleyFennel bulbsalt

Preparation steps

1.

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.

2.

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.

3.

Just before serving, sauté the fennel in a skillet in 1 1/2 tablespoons butter. Season with lemon juice, salt and pepper.

4.

Toss carrots in remaining butter in a pan, heat thoroughly and season with salt and pepper.

5.

Arrange carrot sticks and fennel on a plate and top with sauce.