Pickled Herb Dip
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
85
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 85 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 88 mg | (2 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 tsp powdered sugar
- 1 cup Red wine
- 2 Tbsps Red wine vinegar
- 2 sprigs fresh mint
- salt
- freshly ground peppers
Preparation
Kitchen utensils
2 canning jars (à 400 ml Inhalt), 2 Kitchen towels, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Small knife, 1 Pot, 1 Silicone spoon, 1 Fine grater, 1 Citrus juicer, 1 Small plate, 1 kleine Ladle, 1 Kitchen scale
Preparation steps
1.
Peel and finely chop the onions and garlic clove. Saute in hot oil. Sprinkle with the powdered sugar. Continue to saute for another minute until translucent.
2.
Pour in the red wine and vinegar.
3.
Strip the mint leaves from the stems. Rinse, shake off the excess water. Set a few leaves aside for garnishing. Coarsely chop the rest and add to the sauce.
4.
Simmer gently for about 15 minutes.
5.
Remove from the heat and season with salt and pepper. Allow the sauce to cool to lukewarm.
6.
Before serving season to taste with salt and pepper and garnish with the reserved mint leaves.
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