Colorful Vegetable Platter with Herb Hollandaise
Who would have thought that the fine vegetable platter with the sauce classic could be so line-friendly? On the other hand, the spring feast provides all the more welcome ingredients than there are: provitamin A, vitamin C, zinc, folic acid and niacin. The latter is important for a normally functioning nervous system.
Is there anything better to enjoy than small, young potatoes in their jackets? Not really. But if you still want to vary, you're not really wrong with ribbon noodles or brown rice.
(Percentage of daily recommendation)
| Calorie | 103 cal. | (5 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 466 mg | (12 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 2 mg |
Ingredients
- Ingredients
- 2 ⅕ lbs white Asparagus
- 1 bunch baby carrots (about 350 grams)
- 9 ozs Snow peas
- 3 sprigs flat-leaf parsley
- 3 sprigs Chervil
- 1 tsp salt
- 1 tsp sugar
- 1 Tbsp butter (about 10 grams)
- 1 pkg ready-mix low-fat Hollandaise sauce (such as Maggi)
- 2 tsps Cream cheese (13% fat) (about 20 grams)
Preparation steps
Rinse asparagus, drain, peel the stalks thoroughly and cut off tough ends. If desired, tie spears in 4 bundles with kitchen twine.
Peel carrots and halve or quarter lengthwise, depending on the thickness. Rinse the snow peas and pat dry.
Rinse parsley and chervil, shake dry and pluck leaves. Chop herbs finely, place on a small plate and set aside.
Bring a large, wide pot of water to a boil with the salt, sugar and butter. Add asparagus, cover and cook 10 minutes.
Add carrots and cook 5 minutes. Then add the snow peas and cook until vegetables are bright in color and tender, about 5 minutes more.
Meanwhile, combine 250 ml (approximately 1 cup) of water with the MAGGI "low fat" Masterclass hollandaise sauce packet and bring to a boil, whisking constantly. Cook until thickened, about 30 seconds.
Whisk in the cream cheese and chopped herbs.
Remove the vegetables with a slotted spoon, drain well and arrange on a platter. Serve with the hollandaise sauce.