Honey Vegetables
Honey Vegetables - Winter farewell: The crunchy mix of young spring vegetables makes saying goodbye really easy!
Healthy, because
Even smarter
Nutritional values
This delicious vegetarian side is packed with vitamin A, which helps protect the body against cell damage caused by free radicals.
This dish contains ingredients that are generally available from the store year round, so can be served in the summer, spring fall or winter.
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 14.8 g | (49 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 782 mg | (20 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 small Fennel bulb
- 3 carrots
- 1 Kohlrabi
- 2 sun-dried Tomatoes
- 3 Tbsps olive oil
- 18 ozs Vegetable broth
- 1 bunch scallions
- 5 stalks cilantro
- 9 ozs Couscous
- 3 tsps Blossom honey
- salt
- peppers
- 2 tsps Black cumin seeds
Kitchen utensils
Preparation steps
Rinse fennel and pat dry. Peel carrots and kohlrabi. Halve each vegetable, remove core from fennel and cut all vegetables into thin slices, then into narrow strips, about 2 inches long.
Cut the dried tomatoes into thin strips.
Heat the olive oil in a large skillet. Sauté prepared vegetables until tender. Add 3/4 cup vegetable broth and the tomato strips. Bring to a boil, cover and simmer for about 10 minutes over low heat.
Meanwhile, rinse scallions, shake dry and cut into thin rings. Rinse cilantro, shake dry and pluck the leaves.
Mix remaining vegetable broth in a pot with couscous and bring to a boil, then cover and cook over lowest heat unti couscous is al dente, about 10 minutes.
Add scallions to the vegetables. Cook over medium heat, tossing frequently, for 5 minutes.
Stir in the honey, season with salt and pepper and stir in 2/3 of the cilantro leaves.
Divide couscous among 4 plates and top with honey vegetables. Sprinkle with cumin seeds, garnish with remaining cilantro and serve.
