Creamy Pea Puree
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 23 min.
Ready in
Calories:
260
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 40.6 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 435 mg | (11 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Peas
- salt
- 1 Cucumber
- 250 grams Whipped cream
- 1 Tbsp freshly chopped thyme
- freshly ground peppers
- 2 tsps lemon juice
- 1 generous pinch organic lemon zest
Preparation steps
1.
Blanch the peas in boiling salted water for 2-3 minutes. Remove from the water and drain well. Peel the cucumber and halve lengthwise. Scrape out the seeds and finely dice. Mix 2-3 tablespoons of the cucumber with 2 tablespoons of sourcream and 1 teaspoon of thyme. Season to taste with salt, pepper, and lemon juice.
2.
Puree the remaining cucumber with the peas, lemon zest, remaining thyme, and remaining sour cream. The amount of sour cream may vary slightly, depending on the desired consistency. Season the puree with lemon juice, salt, and pepper.
3.
Place the puree in a small bowl, garnish with the cucumber sauce, and serve.
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