Fennel with Carrots and Yogurt
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 128 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 43.8 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,080 mg | (27 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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