Sautéed Vegetables with Herb Cream Sauce and Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 40.9 μg | (68 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 29.7 μg | (66 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,184 mg | (30 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 398 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 400 grams potatoes
- 4 carrots
- 1 Cucumber
- 6 eggs
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 300 milliliters Whipped cream
- salt
- peppers (from the mill)
- 1 tsp White vinegar
- 1 tsp Mustard seed
- 3 Tbsps Chervil (chopped)
- Chervil (for garnish)
Preparation steps
Peel potatoes and carrots, chop potatoes, cut carrots into small diamonds.
Peel cucumber, cut in half lengthwise, scrape out the seeds with a spoon and slice in half lengthwise.
To hard-boil eggs, put the eggs in cold water, bring to a boil, then remove from heat, cover and let sit in the hot water for about 20 minutes.
Boil the potatoes and carrots in salted water for about 12 minutes. Drain.
Melt butter in a small saucepan, stir in mustard seeds and flour, fry both and stir in the cream. Bring to a boil, then lower the heat and let simmer for 20 minutes. Season with salt, pepper and vinegar to taste.
Remove eggs from hot water, rinse with cold water, peel and cut in half.
Warm the prepared vegetables in the sauce, stir in parsley. To serve, distribute on plates with the eggs and serve garnished with chervil leaves.
