Leipziger-Style Vegetables with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.9 g | (70 %) |
| Vitamin A | 4.3 mg | (538 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 158.6 μg | (264 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 334 μg | (111 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 24.3 μg | (54 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 255 mg | (268 %) | ||
| Potassium | 2,453 mg | (61 %) | ||
| Calcium | 284 mg | (28 %) | ||
| Magnesium | 204 mg | (68 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 109 μg | (55 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 1 medium-sized Cauliflower
- 300 grams Snow peas
- 10 carrots
- 1 Kohlrabi
- 250 grams white Asparagus
- 400 grams shrimp (or crawfish tails)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 250 milliliters vegetable stock
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- ½ bunch parsley (chopped)
Preparation steps
Rinse all the vegetables. Cut the cauliflower into florets, peel the carrots and cut in half lengthwise. Peel, halve and slice the kohlrabi. Peel the asparagus and trim the woody ends.
Blanch each of the vegetables separately: The cauliflower 5-6 minutes, the kohlrabi 3-4 minutes, the carrots 3-4 minutes, the snow peas for 5-6 minutes and the asparagus 8-10 minutes. Drain and keep warm.
Bring 400 ml (approximately 1 2/3 cups) water, salt and lemon juice to a boil in a saucepan. Add the shrimp and cook 5-6 minutes until done, drain and peel.
Gently melt the butter in a saucepan, sprinkle in the flour and sauté briefly. Pour in the vegetable stock and bring to a boil while stirring. Boil briefly, then remove from the heat. Season with salt and pepper.
Arrange the vegetables in a bowl with the shrimp, top with the sauce, sprinkle with parsley and serve.
