Raw Vegetables with Cream Cheese

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Raw Vegetables with Cream Cheese
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
172
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie172 cal.(8 %)
Protein7 g(7 %)
Fat9 g(8 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.6 mg(13 %)
Vitamin K42.1 μg(70 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate54 μg(18 %)
Pantothenic acid1.3 mg(22 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C56 mg(59 %)
Potassium720 mg(18 %)
Calcium138 mg(14 %)
Magnesium35 mg(12 %)
Iron1.4 mg(9 %)
Iodine10 μg(5 %)
Zinc0.6 mg(8 %)
Saturated fatty acids5.6 g
Uric acid102 mg
Cholesterol23 mg
Complete sugar13 g

Ingredients

for
8
For the vegetables
100 grams Cherry tomatoes
8 button Mushroom
1 Tbsp lemon juice
1 herb Endive
1 bunch Celery
1 yellow Bell pepper
1 carrot
1 Zucchini
For the dip
2 onions
1 tsp butter
1 tsp Curry
2 Apple
1 Tbsp lemon juice
200 grams cream cheese
80 milliliters milk
salt
peppers
2 Tbsps scallions
How healthy are the main ingredients?
Celerycream cheeseEndivecarrotZucchinionion

Preparation steps

1.

For the vegetables, rinse the tomatoes and pat dry. Trim and quarter the mushrooms and drizzle with lemon juice. Rinse the endive and separate the leaves. Trim the celery and cut into pieces. Halve the bell pepper, remove the seeds, rinse and cut into wide strips. Peel the carrot and cut into strips. Rinse the zucchini and cut into strips.

2.

For the dip, peel the onions, chop finely and sauté in some butter. Season with curry powder. Peel and grate the apples, drizzle with lemon juice and mix with the cream cheese, the milk and the onions. Season with salt and pepper and stir in the chives.

Distribute the vegetables on plates and serve with the dip.