Fennel with Carrots and Yogurt

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Fennel with Carrots and Yogurt
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
128
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie128 cal.(6 %)
Protein7 g(7 %)
Fat2 g(2 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin K43.8 μg(73 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.4 mg(29 %)
Folate129 μg(43 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C42 mg(44 %)
Potassium1,080 mg(27 %)
Calcium215 mg(22 %)
Magnesium53 mg(18 %)
Iron1.1 mg(7 %)
Iodine14 μg(7 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.2 g
Uric acid71 mg
Cholesterol4 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
2 Fennel
2 carrots
1 stalk Leeks
1 stalk Celery
100 milliliters dry white wine
1 lemon (juiced and zested)
salt
200 grams Buttermilk
150 grams Yogurt (0.1% fat)
1 tsp medium hot Mustard
1 Tbsp Ajvar
1 pinch ground cilantro
freshly ground peppers
How healthy are the main ingredients?
LeekCeleryMustardFennelcarrotlemon

Preparation steps

1.

Rinse and trim the fennel. Remove the fronds, and set aside. Halve and remove the stalk. Thinly slice the fennel. Peel and thinly slice the carrots. Halve the leek lengthwise. Rinse and trim, then cut into 1 cm (approximately 1/2 inch) thick slices. Rinse, trim, and chop the celery. Add the wine and lemon juice to 1 liter (approximately 1 quart) of boiling water. Add the fennel and carrots, and cook for 8-10 minutes. After 4-5 minutes, add the leeks and celery.

2.

Mix the curds with the yogurt, mustard, coriander and ajvar. Season to taste with salt and pepper.

3.

Remove the vegetables from the water, and drain will. Drizzle with the yogurt sauce, and garnish with the fennel fronds and coarsely ground pepper.

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