Creamed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 11.29 g | (12 %) | ||
| Fat | 17.94 g | (15 %) | ||
| Carbohydrates | 32.06 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.49 g | (5 %) |
| Vitamin A | 351.66 mg | (43,958 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.43 mg | (4 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 0.56 mg | (5 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 20.59 μg | (7 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 2.83 μg | (6 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 16.15 mg | (17 %) | ||
| Potassium | 103.74 mg | (3 %) | ||
| Calcium | 159.72 mg | (16 %) | ||
| Magnesium | 5.97 mg | (2 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 6.85 μg | (3 %) | ||
| Zinc | 0.25 mg | (3 %) | ||
| Saturated fatty acids | 11.48 g | |||
| Cholesterol | 111.03 mg |
Ingredients
- Ingredients
- 1 bunch Turnip
- 1 bunch Boy carrots
- 1 bunch Radish (all little league)
- 1 bunch scallions
- 500 grams fresh thick Beans (in the pod)
- 1 Tbsp Chicken broth (Instant)
- 30 grams butter
- 25 grams Pastry flour
- 250 grams Sour cream
- 1 lemon
- 1 egg yolk
- salt
- freshly ground peppers
- 1 Tbsp scallions
Preparation steps
Trim, brush and rinse the turnips, radishes and carrots, leaving small tops and root tips intact.
Trim and rinse scallions and cut in half if necessary.
Remove beans from the pods.
Add instant poultry broth to 1 liter (approximately 4cups) of water and bring to a boil. Add carrots, turnips and radishes, reduce heat and simmer for 10 minutes. Add the beans and simmer 7 - 8 minutes more. Remove the vegetables and keep warm.
Set aside approximately ½ liter (approximately 2 cups) of the broth.
Melt butter in a saucepan, whisk in the flour and cook, but not brown, for about 1 minute. Gradually stir in the reserved broth by whisking vigorously and simmer for a few more minutes. Remove from heat. Temper the egg yolks by stirring in a little of the sauce, then stir the yolks back into the sauce and season with salt and pepper.
Serve the vegetables with the sauce and serve sprinkled with chives.
