Rustic Vegetable Saute
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
107
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 107 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 5 ozs small shallots (sliced)
- 1 clove garlic cloves (finely chopped)
- 7 ozs Mushrooms (quartered)
- 21 ozs Butternut squash (peeled, deseeded and diced)
- ⅔ cup vegetable stock
- 9 ozs Tomatoes (peeled and diced)
- 1 sprig Sage (chopped)
- salt
- peppers
Preparation steps
1.
Heat the oil in a large frying pan and fry the shallots, garlic, mushrooms and squash for 3-4 minutes.
2.
Pour in the stock, add the tomatoes, squash seeds and sage, stir well and cook over a medium heat for 15-20 minutes until the vegetables are tender. Season to taste with salt and pepper.
