Colorful Vegetables with Herb Dressing
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 16.3 mg | (136 %) | ||
| Vitamin K | 79.2 μg | (132 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,029 mg | (26 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 250 grams white Asparagus
- 1 Tbsp butter
- 200 grams young carrots
- ½ bunch scallions
- 150 grams Snow peas (or vegetables of your choice)
- 1 Tbsp chopped parsley
- 1 Tbsp chopped Chervil
- 1 Tbsp chopped Dill
- 1 Tbsp scallions
- 1 tsp Mustard
- 1 Tbsp Vinegar
- 4 Tbsps vegetable oil
- 50 milliliters Vegetable broth
- salt
- freshly ground peppers
Preparation steps
1.
Rinse all the vegetables. Peel the asparagus and cut into pieces. Cut the carrots lengthwise into quarters and then cut in half crosswise. Snip the ends from the snow peas.
2.
Trim and rinse the scallions and cut the white and light green sections into rings.
3.
Blanch the asparagus in a little salted water and butter until tender.
Add the other vegetables (except for the scallions) successively into the boiling water and cook until al dente (so they retain their fresh color). Remove, rinse in cold water and drain.
4.
Combine the mustard with the vegetable broth, the vinegar and the oil and season with salt and pepper. Stir in the herbs, add the vegetables and mix well.
Let them marinate briefly and serve seasoned to taste.
