Sautéed Vegetables with Celery Root and Winter Squash

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Sautéed Vegetables with Celery Root and Winter Squash
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
238
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie238 cal.(11 %)
Protein7 g(7 %)
Fat17 g(15 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.9 mg(41 %)
Vitamin K64.3 μg(107 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate131 μg(44 %)
Pantothenic acid1.4 mg(23 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C35 mg(37 %)
Potassium946 mg(24 %)
Calcium154 mg(15 %)
Magnesium47 mg(16 %)
Iron2.2 mg(15 %)
Iodine8 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids7.7 g
Uric acid146 mg
Cholesterol30 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
400 grams Celery root
300 grams Pumpkin
2 Red onions
200 grams Snow peas
2 Tbsps vegetable oil
200 milliliters Vegetable broth
salt
freshly ground peppers
Nutmeg
1 bunch Chives
250 grams Sour cream
How healthy are the main ingredients?
PumpkinSour creamSnow peaChivesonionsalt

Preparation steps

1.

Rinse the celery root, peel and cut into 3 cm (approximately 1 inch) long batons. Peel the squash, rinse and cut into 1 cm (approximately 1/3 inch) cubes. Peel the onions and cut into strips. Rinse the snow peas, trim and halve diagonally.

2.

Sauté the vegetables in the oil for 2 minutes, add the broth and cook for 5-7 minutes over medium heat. Season with salt, pepper and nutmeg.

3.

Rinse the chives, shake dry and cut in half. Add the sour cream to the vegetables and toss to combine. Serve with the chives on warm serving plates.