Roast Beef with Vegetables

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Roast Beef with Vegetables
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
311
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie311 cal.(15 %)
Protein40 g(41 %)
Fat13 g(11 %)
Carbohydrates8 g(5 %)
Sugar added1 g(4 %)
Roughage3.7 g(12 %)
Vitamin A1 mg(125 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K37.9 μg(63 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin14.1 mg(118 %)
Vitamin B₆0.3 mg(21 %)
Folate27 μg(9 %)
Pantothenic acid0.8 mg(13 %)
Biotin8 μg(18 %)
Vitamin B₁₂5.6 μg(187 %)
Vitamin C22 mg(23 %)
Potassium750 mg(19 %)
Calcium85 mg(9 %)
Magnesium53 mg(18 %)
Iron4.5 mg(30 %)
Iodine6 μg(3 %)
Zinc8.3 mg(104 %)
Saturated fatty acids5.9 g
Uric acid221 mg
Cholesterol112 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
2 carrots
2 stalks Celery
400 milliliters Veal stock
salt
freshly ground peppers
1 centiliter dry sherry
3 Tbsps Sour cream
1 Tbsp Mayonnaise
1 Tbsp lemon juice
1 tsp Mustard
½ bunch mixed Fresh herbs
1 pinch sugar
Wild garlic
400 grams Roast beef cold cut (Cold cuts)
1 pc Horseradish
1 bunch Chives
How healthy are the main ingredients?
CelerySour creamHorseradishMayonnaiseChivesMustard

Preparation steps

1.

Peel the carrots and rinse the celery. Cut both into thin strips (Julienne). Boil the stock in a saucepan. Add the vegetables, blanching over low heat for about 3 minutes. Season with salt, pepper and sherry.

2.

Rinse the herbs, shake dry and finely chop or puree. Combine the sour cream, mayonnaise, lemon juice and mustard with the herbs. Season with salt, pepper and a pinch of sugar.

3.

Rinse wild garlic leaves, dry and spread in soup bowls. Arrange slices of roast beef on top and cover with vegetables. Garnish with the chives. Serve with the green sauce on the side.

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