Colorful Buttered Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
481
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 7.45 g | (8 %) | ||
| Fat | 40.98 g | (35 %) | ||
| Carbohydrates | 25.53 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.73 g | (22 %) |
more nutritional values
| Vitamin A | 753.54 mg | (94,193 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 2.03 mg | (17 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 84.02 μg | (28 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 1.72 μg | (4 %) | ||
| Vitamin B₁₂ | 0.08 μg | (3 %) | ||
| Vitamin C | 27.42 mg | (29 %) | ||
| Potassium | 661.83 mg | (17 %) | ||
| Calcium | 128.61 mg | (13 %) | ||
| Magnesium | 38.14 mg | (13 %) | ||
| Iron | 2.79 mg | (19 %) | ||
| Iodine | 1.65 μg | (1 %) | ||
| Zinc | 0.71 mg | (9 %) | ||
| Saturated fatty acids | 25.34 g | |||
| Cholesterol | 107.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Fennel bulb
- 1 bunch carrots
- 2 bunches scallions
- 200 grams green Beans
- 150 grams Frozen pea
- 200 grams butter
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the fennel, cut off the ends and cut lengthwise into slices. Rinse the fennel leaves and set aside for the garnish. Peel the carrot, leaving some greenery on the tops. Rinse the scallions and beans and cut off the ends.
2.
Thaw the peas, cook in a little water for 8 minutes and then drain. Blanch the fennel slices in salted water for 5 minutes. Add the carrots, beans and scallions and cook for another 5 minutes.
3.
Rinse under cold water and drain well. Melt the butter in a pot.
Transfer the vegetables to plates and drizzle with butter. Season with salt and pepper and serve garnished with fennel leaves.
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