Pea Cream on Toast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 56.5 μg | (94 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 305 mg | (8 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 3 g |
Ingredients
Preparation steps
Place the green beans in boiling salted water, blanch for about 8 minutes, lift out with a slotted spoon, rinse with cold water, drain and cool. Remove the skin of the beans. Place the peas in the same water, blanch 5 minutes, drain, rinse in cold water and drain again.
Preheat the oven.
Mix the green beans and peas and mash finely with a fork or place in the blender. Peel garlic and press. Add the olive oil and the lemon juice to the puree and season with salt and pepper.
Rinse, trim and cut radishes into thin slices. Rinse the arugula, remove tough stems and spin dry.
Toast the bread slices in the hot oven for about 5 minutes, turning. Then spread on the pea-green bean puree. Place some radish slices and some arugula on top. Serve with the parmesan.
