Mixed Vegetables with Chanterelles
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
190
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,031 mg | (26 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Chanterelle
- 150 grams green Beans
- 250 grams waxy potatoes
- 1 Tbsp clarified butter
- 1 carrot
- 100 grams Snow peas
- 100 grams fresh Shelled fava bean
- salt
- freshly ground peppers
- 1 tsp herbes de Provence
Preparation steps
1.
Clean the mushrooms, and cut into pieces depending on the size. Trim the beans, remove the ends, and blanch for 6 minutes in boiling salted water. Remove, rinse under cold water, and drain.
2.
Peel the potatoes and cut into bite-size cubes. Heat the clarified butter and cook over medium heat for 10 minutes, turning occasionally. Peel and julienne the carrots.
3.
Rinse and trim the peas, then cut into pieces. Add the mushrooms, beans and peas to the potatoes in the pan. Cook for 5 minutes, then season with the salt, pepper, and herbs de provence.
