Horseradish Beans
for Maties (herring)
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
424
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 25.1 μg | (126 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 52.4 μg | (87 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Beans
- Savory
- salt
- 1 small Pearl onion
- 1 Tbsp vegetable oil
- 2 Tbsps sugar
- 2 Tbsps Vinegar
- 50 grams Horseradish
- 20 grams butter
- white freshly ground pepper
- 4 Pickled herring
- 1 Tbsp chopped parsley
Preparation steps
1.
Rinse and trim beans. Rinse savory and boil with beans in salted water for 15-18 minutes.
2.
Drain pearl onions well and pat dry with paper towels. Heat oil and fry onions. Sprinkle with sugar, toss briefly and caramelize. Add vinegar.
3.
Peel and grate horseradish into thin strips. Drain beans. Add the butter to the onion, and add beans and horseradish. Mix and heat briefly.
4.
Season with salt and pepper. Garnish with parsley and serve with herring.
