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Spring Vegetables

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Spring Vegetables
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
168
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie168 kcal(8 %)
Protein7.29 g(7 %)
Fat9.33 g(8 %)
Carbohydrates17.36 g(12 %)
Sugar added0 g(0 %)
Roughage6.62 g(22 %)
Vitamin A289.51 mg(36,189 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.25 mg(23 %)
Niacin3.75 mg(31 %)
Vitamin B₆0.3 mg(21 %)
Folate213.72 μg(71 %)
Pantothenic acid0.63 mg(11 %)
Biotin2.41 μg(5 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C99.09 mg(104 %)
Potassium666.2 mg(17 %)
Calcium75.15 mg(8 %)
Magnesium55.08 mg(18 %)
Iron2.84 mg(19 %)
Iodine0.65 μg(0 %)
Zinc1.12 mg(14 %)
Saturated fatty acids3.19 g
Cholesterol10.18 mg
Author of this recipe:

Ingredients

for
6
Ingredients
3 cups
fresh Fava bean (shelled; blanched and peeled)
16 ounces
fresh Asparagus (trimmed and cut diagonally into pieces)
2 cups
2 cups
fresh, sugar-snap Pea pod (trimmed)
2 tablespoons
2 tablespoons
2 cloves
1 bunch
scallions (white and tender green parts); trimmed and cut diagonally into pieces
2 ribs
Celery (trimmed and cut diagonally into pieces)
1
green Bell pepper (washed; seeded and cut into strips)
1
red Bell pepper (washed; seeded and cut into strips)
4
Plum tomato (washed; seeded and diced)
salt (to taste)
freshly ground Black pepper (to taste)
fresh Basil (to garmish)

Preparation steps

1.
Fill a large pot with salted water and bring to a boil. Blanch the fava beans for 3 minutes, remove from boiling water with a slotted spoon and plunge into ice water to halt the cooking process. Drain; let the beans cool slightly, then peel the outer skin from each bean and set aside.
2.
Once the fava beans have been removed from the pot, blanch the asparagus, broccoli and sugar snap pea pods for one to two minutes or until tender-crisp. Plunge into ice water to stop the cooking process; drain and set aside.
3.
Heat a large skillet over medium-high heat, add the oil and butter. Saute the garlic until fragrant. Add the scallions, celery, peppers and plum tomatoes and saute until tender-crisp, or about 8 minutes.. Add the fava beans, asparagus, broccoli and pea pods and gently toss with the scallions, celery, peppers and tomatoes; heat through.
4.
Transfer to a serving dish or platter; Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves. Serve.