Mixed Vegetables with Hollandaise Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,292 cal. | (62 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 62.8 g | (209 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 53.9 mg | (449 %) | ||
| Vitamin K | 168.5 μg | (281 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 3.7 mg | (264 %) | ||
| Folate | 752 μg | (251 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1,110 mg | (1,168 %) | ||
| Potassium | 5,603 mg | (140 %) | ||
| Calcium | 1,385 mg | (139 %) | ||
| Magnesium | 288 mg | (96 %) | ||
| Iron | 14.3 mg | (95 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 41.1 g | |||
| Uric acid | 828 mg | |||
| Cholesterol | 391 mg | |||
| Complete sugar | 72 g |
Ingredients
- For the vegetables
- 2 Endive
- 2 Tbsps olive oil
- 1 Tbsp sugar
- 1 splash white wine
- salt
- Nutmeg
- 400 grams Brussels sprouts
- 2 Tbsps butter
- 8 large Savoy cabbage
- 2 carrots
- freshly ground peppers
- For the hollandaise sauce
- 1 shallot
- ⅕ l dry white wine
- 1 bay leaf
- 2 Juniper berries
- 3 egg yolks
- 250 grams butter
- lemon juice
- salt
Preparation steps
For the vegetables: Rinse the endives and cut into quarters. Heat 1 tablespoon of the olive oil in a skillet. Add 1/2 tablespoon of the sugar and the endives, and cook until caramelized, about 3 minutes. Stir in the wine. Cover and simmer for 5 minutes. Remoe lid and allow the liquid to reduce. Season with salt and nutmeg to taste.
Rinse the brussels sprouts and simmer in a pot of salted boiling water until knife tender, about 20 minutes. Drain and toss in 1 tablespoon of butter. Season with salt and nutmeg to taste.
Rinse the cabbage leaves and blanch in a pot of boiling salted water for 10 minutes. Remove and toss with 1 tablespoon of the butter. Season with salt and pepper to taste. Roll the leaves into a roll and place a toothpick in each to fasten.
Peel the carrots and cut into 8 cm (approximately 3 1/4 inch) long pieces. Blanch in a pot of boiling salted water for 5 minutes. Remove and rinse with cold water to cool.
Heat 1 tablespoon of the olive oil and 1/2 tablespoon of the sugar in a skillet and cook until lightly caramelized. Season with salt, pepper and nutmeg to taste. Toss the vegetables with the oil. Arrange the vegetables on a platter for serving with the hollandaise sauce.
For the hollandaise sauce: Peel and finely chop the shallot. Combine the shallot with the white wine, bay leaf and juniper berries in a pot and simmer until reduced by half. Pour through a sieve into a bowl.
Melt the butter and skim off the foam. Place in the bowl with the wine mixture.
Place the yolks in a metal bowl and set over a pot of simmering water. Gradually add the butter mixture a few drops at a time, and whisk the sauce continuously until very thick and creamy. Season with the lemon juice and salt to taste.
