Marinated Vegetables

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Marinated Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1344
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,344 cal.(64 %)
Protein6.1 g(6 %)
Fat145.43 g(125 %)
Carbohydrates20.76 g(14 %)
Sugar added0 g(0 %)
Roughage8.46 g(28 %)
Vitamin A766.74 mg(95,843 %)
Vitamin D0 μg(0 %)
Vitamin E1.03 mg(9 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.19 mg(17 %)
Niacin2.39 mg(20 %)
Vitamin B₆0.39 mg(28 %)
Folate93.13 μg(31 %)
Pantothenic acid1.05 mg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C123.71 mg(130 %)
Potassium656.82 mg(16 %)
Calcium127.32 mg(13 %)
Magnesium46.02 mg(15 %)
Iron2.73 mg(18 %)
Zinc1.13 mg(14 %)
Saturated fatty acids19.38 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
500 grams Cauliflower
2 carrots
1 Fennel
8 garlic cloves
¼ l White vinegar
2 Tbsps salt
100 grams Olives (black, without stone)
1 sm jar Caper (in brine)
1 tsp oregano (dried)
½ tsp thyme (dried)
1 tsp Basil (dried)
600 milliliters olive oil
How healthy are the main ingredients?
CauliflowerCauliflowerOliveoreganoBasilthyme

Preparation steps

1.

Rinse cauliflower and chop into cubes. Peel carrots and cut into cubes. Rinse and trim fennel and cut bulb into cubes and finely chop the green. Peel the garlic.

2.

Add vinegar to a liter (approximately 4 cups) of water and boil the vegetables and let cook for 1 minute. Set everything aside and let cool. Pour through a sieve and drain well. Rinse capers and olives briefly and drain well. Mix vegetables with capers, olives and herbs and pour into glass jars. Fill with plenty of oil to just fill up under the rim of the glass and cover with lid. Keep in the dark and serve as desired.