Colorful Buttered Vegetables

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Colorful Buttered Vegetables
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
481
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie481 cal.(23 %)
Protein7.45 g(8 %)
Fat40.98 g(35 %)
Carbohydrates25.53 g(17 %)
Sugar added0 g(0 %)
Roughage6.73 g(22 %)
Vitamin A753.54 mg(94,193 %)
Vitamin D0 μg(0 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.13 mg(12 %)
Niacin2.03 mg(17 %)
Vitamin B₆0.13 mg(9 %)
Folate84.02 μg(28 %)
Pantothenic acid0.41 mg(7 %)
Biotin1.72 μg(4 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C27.42 mg(29 %)
Potassium661.83 mg(17 %)
Calcium128.61 mg(13 %)
Magnesium38.14 mg(13 %)
Iron2.79 mg(19 %)
Iodine1.65 μg(1 %)
Zinc0.71 mg(9 %)
Saturated fatty acids25.34 g
Cholesterol107.5 mg

Ingredients

for
4
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
How healthy are the main ingredients?
carrotFennel bulbsalt

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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