Spring Vegetable Bowl

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Spring Vegetable Bowl
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
292
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie292 kcal(14 %)
Protein10.89 g(11 %)
Fat11.05 g(10 %)
Carbohydrates43.95 g(29 %)
Sugar added0.52 g(2 %)
Roughage9.3 g(31 %)
Vitamin A346.63 mg(43,329 %)
Vitamin D0 μg(0 %)
Vitamin E0.21 mg(2 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂0.18 mg(16 %)
Niacin4.37 mg(36 %)
Vitamin B₆0.34 mg(24 %)
Folate118.87 μg(40 %)
Pantothenic acid0.23 mg(4 %)
Biotin1.17 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C48.97 mg(52 %)
Potassium860.97 mg(22 %)
Calcium75.55 mg(8 %)
Magnesium58 mg(19 %)
Iron3.69 mg(25 %)
Iodine2.93 μg(1 %)
Zinc1.3 mg(16 %)
Saturated fatty acids1.48 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
18 ounces
freshly ground Black pepper
1 teaspoon
18 ounces
1 teaspoon
½ teaspoon
cup
5 tablespoons
1 bunch
scallions (cut into rings)
3 tablespoons
To garnish
1 ounce
parsley (roughly chopped)

Preparation steps

1.
Cook the potatoes in salted boiling water with the caraway seeds for about 25 minutes. Peel and leave to cool.
2.
Blanch the peas in salted boiling water for 1-2 minutes. Drain well.
3.
Slice the potatoes and place them in a bowl with the warm peas.
4.
Mix together the mustard, sugar, vegetable stock and vinegar. Season with salt and ground black pepper and add the spring onions. Add the mixture to the peas and potatoes and leave to stand for about 15 minutes.
5.
Mix in the oil and check the seasoning. Serve in bowls garnished with parsley.