Sauerkraut with Carrots

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Sauerkraut with Carrots
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
125
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie125 cal.(6 %)
Protein5 g(5 %)
Fat6 g(5 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage7.1 g(24 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.8 mg(7 %)
Vitamin K70.5 μg(118 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.6 mg(43 %)
Folate87 μg(29 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C53 mg(56 %)
Potassium943 mg(24 %)
Calcium138 mg(14 %)
Magnesium45 mg(15 %)
Iron1.9 mg(13 %)
Iodine7 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids3.3 g
Uric acid51 mg
Cholesterol13 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 onion
200 grams carrots
20 grams clarified butter
1 kilogram Sauerkraut (fermented with lactic acid)
150 milliliters Vegetable broth
100 milliliters white wine
salt
1 tsp crushed Caraway
1 bay leaf
2 Juniper berries
How healthy are the main ingredients?
SauerkrautcarrotonionsaltCarawayJuniper berries

Preparation steps

1.

Peel and finely chop the onion. Peel and finely grate the carrot. Heat the butter in a saucepan, add the onion, and sauté until translucent. Add the and the sauerkraut and sauté briefly. Pour in the vegetable stock and white wine, and season to taste with salt.

2.

Place the caraway seeds, bay leaf, and juniper berries to a spice bag. Add to the vegetable mixture, and simmer for half an hour. Remove the spice bag, season to taste, and serve hot.

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