Mixed Vegetable Sauté

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Mixed Vegetable Sauté
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
176
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie176 cal.(8 %)
Protein3 g(3 %)
Fat9 g(8 %)
Carbohydrates19 g(13 %)
Sugar added5 g(20 %)
Roughage8.4 g(28 %)
Vitamin A1.9 mg(238 %)
Vitamin D0.1 μg(1 %)
Vitamin E2 mg(17 %)
Vitamin K30.5 μg(51 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.4 mg(29 %)
Folate68 μg(23 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C85 mg(89 %)
Potassium815 mg(20 %)
Calcium103 mg(10 %)
Magnesium36 mg(12 %)
Iron1.1 mg(7 %)
Iodine12 μg(6 %)
Zinc0.5 mg(6 %)
Saturated fatty acids5.5 g
Uric acid62 mg
Cholesterol22 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
400 grams Turnip
400 grams baby carrots
2 stalks Celery
1 Red Bell pepper
2 Tbsps scallions
40 grams butter
1 Tbsp sugar
2 Tbsps dry sherry
salt
freshly ground peppers
How healthy are the main ingredients?
TurnipcarrotCelerysugarsalt

Preparation steps

1.

Rinse and trim vegetables. Leave a portion of the green tops on carrots and turnips. Cut celery diagonally into pieces. Halve peppers, remove seeds and ribs and cut into strips.

2.

Heat butter in a frying pan over medium heat. Add sugar and cook, stirring, until melted. Add vegetables and cook, stirring, about 2 minutes. Add sherry. Cover and simmer, stirring occasionally, until vegetables are al dente, 8-10 minutes. Season with salt and pepper. To serve, sprinkle with chives.

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