Limburger Cheese with Roasted Spring Onions
Limburger Cheese with Roasted Spring Onions - Spicy garnished Limburger cheese - perfect for a hearty but light snack
Healthy, because
Even smarter
Nutritional values
Harzer cheese contains pleasingly few calories, as it only provides around 1 percent fat; accordingly, it is also low in cholesterol. Nevertheless, the sour milk cheese is very satiating because it is very rich in protein. In terms of minerals, it has a lot of bone-strengthening calcium to offer: With a snack portion you can already fill up a third of your daily needs!
If you like, you can use caraway instead of thyme, which is classically part of Harz cheese. Caraway has an antibacterial effect in the intestines; it soothes irritated or nervous stomachs so that digestion is supported. It also strengthens liver and bile function.
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 553 mg | (14 %) | ||
| Calcium | 356 mg | (36 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 3 mg |
Ingredients
- Ingredients
- 2 bunches scallions
- 3 stalks flat-leaf parsley
- 1 sprig thyme
- 1 Tbsp olive oil
- salt
- Lemon pepper
- 150 milliliters Vegetable broth
- 6 small Harzer Cheese (about 30 grams)
- 2 slices Whole Grain Rye Rolls
Kitchen utensils
Preparation steps
Rinse the scallions, pat dry and cut the green portions diagonally into 5 cm (approximately 2-inch) long pieces. Halve the white parts.
Rinse parsley and thyme, shake dry and pluck leaves.
Heat oil in a pan over medium heat and cook the scallions, stirring, until softened, about 3 minutes. Add the thyme and parsley and cook, stirring, until fragrant, about 2 minutes more.
Season the scallions with salt and lemon pepper. Pour in vegetable broth and bring to a boil. Season with more salt and lemon pepper.
Divide the scallions among plates along with the cheese and broth. Serve warm with bread.
