Glazed Carrots with Snow Peas and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 738 mg | (18 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 8 g |
Preparation steps
Rinse, trim and cut the snow peas diagonally into wide strips.
Peel the carrots, halve and cut the carrots lengthwise into thick slices. Cook the carrots in boiling vegetable stock until al dente. Remove the carrots from the stock, rinse and drain.
Peel the potatoes, rinse and cut in half, and cut the larger ones in quarters. Cook the potatoes in salted water until al dente, drain and let cool.
Peel the shallot and finely chop.
Heat butter in a pan and fry the snow peas in it for about 3 minutes. Season with salt and pepper. Pour 2 tablespoons vegetable stock and keep covered up warm.
Toss the potatoes in about half of the melted butter.
Toss the carrots separately in melted butter, sprinkle with salt and sugar and caramelize in the pan. Pour 2 tablespoons vegetable stock and season with salt and pepper.
Serve the glazed carrots with potatoes and snow peas.
