Colorful Vegetables with Butter Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,215 cal. | (58 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 105 g | (91 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 99 μg | (165 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 282 μg | (94 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,390 mg | (35 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 67.5 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 17 g |
Preparation steps
For the vegetables, rinse and peel the vegetables. From the beans and snow peas, cut the ends. Peel the carrots, leaving the greens if desired. Peel the asparagus and cut off the ends. Combine and cook in boiling salted water for 12 minutes. Remove and drain well.
Peel the turnips and blanch in boiling salted water for 8 minutes. Blanch the beans and snow peas for 5 minutes. Heat the vegetable stock and butter in a sauté pan. Sauté all the vegetables for around 3 minutes. Season with salt and pepper.
For the butter sauce, peel the shallots and finely chop. Add the wine and simmer over high heat. Cut the cold butter into small pieces. Stir with a whisk and season with salt and pepper. Distribute the vegetables onto plates and serve with butter sauce.
