Creamy Vegetable Medley
Nutritional values
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 63.2 μg | (105 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 694 mg | (17 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 30 grams dried Morel
- 250 grams white Asparagus
- 250 grams Baby carrot
- 250 grams Romanesco broccoli
- 100 grams Snow peas
- ½ handful Chives
- salt
- 125 milliliters Whipped cream
- 2 Tbsps Pastry flour
- 2 Tbsps softened butter
- 2 Tbsps dry white wine
- freshly ground peppers
Preparation steps
Soak mushrooms in about 200 ml (approximately 7 ounces) of boiling water and let rest.
Trim woody ends from asparagus, then cut diagonally into 5 cm (approximately 2 inch) long pieces. Rinse and peel carrots, leaving some green. Rinse romanesco and divide into florets. Rinse now peas. Rinse chives, shake dry and cut into 5 cm (approximately 2 inch) long pieces.
Boil salted water in a saucepan. Add asparagus and cook for about 5 minutes. Then add carrots and romanesco and cook for about 5 minutes more. Add snow peas and cook 1 minute more. Drain vegetables, shock in cold water and drain again. Drain mushrooms, reserving water, and add to vegetables.
Boil about 100 ml (approximately 3.4 ounces) of mushroom water, 250 ml (approximately 1 cup) of vegetable stock and cream. Combine flour and butter and whisk into sauce. Simmer for about 5 minutes and season with wine, salt and pepper. Beat until foamy, then spoon off some foam and set aside. Add vegetables to sauce and warm briefly. Plate and serve with foam and chives.
