Sautéed Vegetables with Celery Root and Winter Squash
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 64.3 μg | (107 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 946 mg | (24 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
