Creamy Vegetables with Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 40.9 μg | (68 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 29.7 μg | (66 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,184 mg | (30 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 398 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 400 grams potatoes
- 4 carrots
- 1 Cucumber
- 6 eggs
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 300 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 tsp White vinegar
- 1 tsp Mustard seed
- 3 Tbsps chopped Chervil
- Chervil
Preparation steps
Peel the potatoes and carrots, chop the potatoes and cut the carrots into small diamonds.
Peel the cucumber, cut in half lengthwise, scrape out the seeds with a spoon and cut into half-slices.
Place the eggs in cold water, bring to a boil and then remove from the heat. Cover and leave to stand in the hot water for about 20 minutes.
Boil the potatoes and carrots in salted water for about 12 minutes and then drain.
Melt the butter in a small saucepan and stir in the mustard seeds and flour. Sauté both and then stir in the cream with a whisk. Bring to a boil, reduce the heat and then simmer over very low heat for 20 minutes. Season with salt, pepper and vinegar to taste.
Remove the eggs, rinse with cold water, peel and cut in half.
Add the prepared vegetables to the sauce and heat through. Stir in the parsley and transfer to plates. Arrange the eggs on top and serve garnished with chervil leaves.
