Potatoes, Brussels Sprouts and Endives with Red Lentils

and Roquefort dressing
0
Average: 0 (0 votes)
(0 votes)
Potatoes, Brussels Sprouts and Endives with Red Lentils
share Share
print
bookmark_border Copy URL
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
152
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie152 cal.(7 %)
Protein10 g(10 %)
Fat6 g(5 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin K106.2 μg(177 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.4 mg(29 %)
Folate104 μg(35 %)
Pantothenic acid0.8 mg(13 %)
Biotin4.3 μg(10 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C90 mg(95 %)
Potassium686 mg(17 %)
Calcium196 mg(20 %)
Magnesium42 mg(14 %)
Iron1.4 mg(9 %)
Iodine10 μg(5 %)
Zinc1.2 mg(15 %)
Saturated fatty acids3.7 g
Uric acid64 mg
Cholesterol14 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 large waxy potatoes
salt
1 tsp Caraway
100 grams Brussels sprouts
175 grams Brussels sprouts
200 milliliters Vegetable broth (Instant powdered)
1 smaller Endive
1 cup (200 g) Yogurt (0.1% fat)
50 milliliters Buttermilk
50 grams Roquefort cheese
freshly ground pepper
How healthy are the main ingredients?
Brussels sproutsBrussels sproutspotatosaltCarawayEndive

Preparation steps

1.

Scrub potatoes and cook with caraway seeds in a pot of salted boiling water, 20-25 minutes. Rinse, trim and cook Brussels sprouts in salted boiling water, about 10 minutes. Cook lentils in broth, 3-4 minutes.

2.

Drain potatoes and Brussels sprouts. Rinse Brussels sprouts with cold water. Remove a few leaves from the Brussels sprouts and set aside. Halve or quarter remaining sprouts, depending on size. Peel potatoes and let cool. Drain lentils.

3.

Rinse endive leaves and spin dry. Puree yogurt with buttermilk and Roquefort. Season with salt and pepper.

4.

Cut the potatoes into thin slices. Divide endives, potatoes, lentils and Brussels sprouts among plates. Drizzle with Roquefort dressing and sprinkle with reserved Brussels sprouts leaves.