Cauliflower and Carrots with Curry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.8 g | (59 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 110.5 μg | (184 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 1,442 mg | (36 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 200 grams Wheat
- 400 water
- 1 large Cauliflower
- 1 bunch carrots
- 2 Tbsps butter
- 150 grams Sour cream
- 100 grams Whipped cream
- 2 Tbsps mild Curry powder
- ½ bunch cilantro
- salt
- peppers
Preparation steps
Soak wheat berries for 6 hours in a bowl of water, then cook in a pot for 40 minutes over low heat and drain. Rinse cauliflower, trim, divide into florets and blanch in a pot of boiling salted water for 8 minutes, remove from the pot, rinse with cold water and drain again. Rinse carrots, peel, trim, cut diagonally into slices and blanch in boiling salted water for 4 minutes.
Add sour cream and heavy cream to a pot and warm over low heat. Add curry powder and season with salt and pepper. Rinse cilantro and shake dry. Set some cilantro leaves aside for harnish. Finely chop remaining cilantro, add to the pot and mix well. Heat butter in a pot and briefly fry prepared vegetables. To serve, arrange vegetables on a plate, cover with curry sauce and garnished with reserved cilantro. Serve with wheat berries.
