Mixed Vegetables with Creamy Egg Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 127.2 μg | (212 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 365 μg | (122 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 34.1 μg | (76 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,364 mg | (34 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the egg sauce
- 4 eggs
- 7 ozs Sour cream
- 6 ozs Greek yogurt
- 2 Tbsps Mayonnaise
- 1 Tbsp grainy Mustard
- salt
- white freshly ground pepper
- 1 bunch scallions
- 4 Tbsps mixed chopped Fresh herbs (such as parsley, basil, chervil, burnet)
Preparation steps
For the egg sauce, hard boil eggs in a pot of boiling water. Mix sour cream, yogurt, mayonnaise and mustard in a bowl and season with salt and pepper.
Rinse scallions, trim and finely cut. Peel eggs and cut in half. Add 2 egg yolks, scallions and herbs to the bowl and mix with sour cream mixture. into the cream sauce. Finely chop egg whites.
Peel and rinse carrots. Blanch carrots in a pot of boiling salted water for 6-8 minutes. Rinse green asparagus, remove ends and cook in a pot of boiling salted water for 6-8 minutes. Peel white asparagus, rinse and remove ends. Cook white asparagus in a pot of boiling salted water for about 8 minutes.
Heat butter in a pan and fry sunflower seeds until golden brown. Drain vegetables and arrange on a plate. Sprinkle with sunflower seeds. Press remaining egg yolk through a sieve and rub over prepared vegetables. Serve with egg sauce.
