Pea Puree on Ciabatta Bread
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
283
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 44.7 μg | (75 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 430 mg | (11 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 5 centimeters Daikon radish
- 400 grams fresh Peas (shelled)
- salt
- 4 shallots
- 1 Red Pepperoncini
- peppers
- 2 ground Cumin
- 2 Tbsps Lime juice
- 4 Tbsps olive oil
- 8 slices Ciabatta
Preparation steps
1.
Peel the radishes, slice thinly lengthwise and cut the slices into strips. Blanch the peas in salted boiling water for about 5 minutes. Remove from the water and immediately plunge into ice water to stop the cooking. Drain well. Peel and finely chop the shallots. Rinse the peperoncini, remove the seeds and finely chop.
2.
Mash the peas, shallots, and pepperoncini together in a mortar and pestle or with two forks. Season with salt, pepper and cumin. Stir in the lime juice and olive oil. Spread the mixture onto ciabatta bread and garnish with the radish slices.
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