Creamy Peas and Carrots with Parmesan
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
248
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 54.4 μg | (91 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 673 mg | (17 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams fresh or frozen Peas
- 4 carrots
- 1 handful mint
- butter
- 100 milliliters Whipped cream
- 1 small white onion
- salt
- freshly ground pepper
- freshly grated Nutmeg
- shaved Parmesan
Preparation steps
1.
Peel the carrots and cut into matchsticks. Peel and finely chop the onion. Rinse the mint leaves, pat dry and chop finely. Blanch the peas in boiling salted water for about 5-6 minutes. Add the carrots to the water after about 3 minutes. Drain well. Heat 1-2 tablespoons of butter in a large pan and sauté the onion until softened.
2.
Stir in the whipping cream and bring to a simmer. Remove from heat and season with salt, pepper and nutmeg. Stir in the peas, carrots and chopped mint. Transfer to a large serving platter and top with shaved Parmesan. Serve warm.
