Carrot Kale Pot with Bulgur

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(2 votes)
Carrot Kale Pot with Bulgur
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
367
calories
Calories

Healthy, because

Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories367 kcal(17 %)
Protein9.66 g(10 %)
Fat7.37 g(6 %)
Carbohydrates58.8 g(39 %)
Roughage12.2 g(41 %)
Saturated fatty acids3.21 g
Cholesterol11.4 mg

Ingredients

for
4
Ingredients
400 milliliters
250 grams
50 grams
300 grams
Iodized salt (with fluoride)
2
2 tablespoons
1
Lemon (zest and juice)
1 teaspoon
75 grams
dried Tomatoes (in oil)
1 tablespoon
finely chopped Rosemary
freshly ground Pepper
2 tablespoons
How healthy are the main ingredients?
Currant

Preparation steps

1.

Boil the broth, stir in the bulgur and currants, remove from heat, cover and let soak for about 30 minutes.

2.

Trim the kale, rinse, tear into small pieces and blanch for about 10 minutes in salted water.

3.

Peel the carrots, cut lengthwise into slices and cut slightly diagonally into wide pieces. Sauté briefly in hot butter. Add 3-4 tbsp lemon juice, the zest, honey and a little water, season with salt and cook covered about 5 minutes until tender. Cut the tomatoes into strips and mix with the kale and rosemary into the carrots. Season with salt and pepper.

4.

Season the bulgur with salt, pepper and lemon juice, serve with kale and carrots and drizzle with yogurt.