Carrot and Broccoli Slices
Healthy, because
Even smarter
Nutritional values
Carrots and broccoli are both extremely nutritious vegetables that provide plenty of vitamins, minerals, and fiber. In combination with the eggs, this meal is extremely well rounded and packed with protein.
Eat this for breakfast or take it to the office with you for lunch! If you eat it with a slice of bread, then you will be full longer.
(Percentage of daily recommendation)
| Calorie | 1,197 cal. | (57 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 89 g | (77 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26 g | (87 %) |
| Vitamin A | 8.3 mg | (1,038 %) | ||
| Vitamin D | 6.6 μg | (33 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 589.9 μg | (983 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 456 μg | (152 %) | ||
| Pantothenic acid | 8.6 mg | (143 %) | ||
| Biotin | 78.6 μg | (175 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 260 mg | (274 %) | ||
| Potassium | 3,247 mg | (81 %) | ||
| Calcium | 568 mg | (57 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 95 μg | (48 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 51.3 g | |||
| Uric acid | 327 mg | |||
| Cholesterol | 1,076 mg | |||
| Complete sugar | 43 g |
Ingredients
- Ingredients
- butter (for greasing)
- 4 carrots (400 g)
- 150 grams Celery root
- 250 grams Broccoli
- salt
- 200 grams Crème fraiche
- 4 eggs
- 1 tsp Curry powder
- peppers (ground)
- Cumin (ground)
Preparation steps
Preheat the oven to 160°C (approximately 325ºF). Grease the terrine dish.
Peel and finely dice the carrots and celery. Rinse the broccoli and cut into small florets. Briefly blanch the vegetables in salted water, remove and drain well.
Combine the crème fraîche with the eggs and the curry powder and mix until smooth. Season with salt, pepper and the cumin spice. Mix in the vegetables.
Spoon the mixture into the terrine dish and place the terrine dish into a roasting pan. Fill the roasting pan about halfway with hot water and let thicken for about 1 hour in the oven. Cover with aluminum foil if the mixture in the terrine dish starts to darken.
Allow to cool and serve cut into slices with a green salad.
