Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Mixed Vegetables with Creamy Egg Sauce
- 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)
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.
(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 %) |