Spring Vegetables with Chilled Lime-yogurt
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(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
275
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 31.1 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 1,213 mg | (30 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the vegetables
- 1 bunch carrots
- 2 Kohlrabi
- 150 grams Snow peas
- 3 Tbsps vegetable oil
- 125 milliliters Vegetable broth (Instan powdered)
- salt
- peppers
- 1 Tbsp honey
- 2 Tbsps Sesame seeds
- 4 Tbsps Chervil
- For the lime yogurt
- 250 grams Yogurt (0.1% fat)
- Juice of 1 Limes
- salt
- 1 pinch sugar
- 1 generous pinch cayenne pepper
Preparation steps
1.
For the lime-yogurt, mix yogurt with lime juice. Season with salt, sugar and cayenne pepper. Refrigerate until chilled.
2.
For the vegetables, peel, rinse and cut all vegetables into bite-sized pieces. Heat oil in a large, nonstick skillet. Sauté vegetables briefly. Add vegetable broth and season with salt and pepper. Cover and simmer 12-15 minutes.
3.
Mix honey and sesame into vegetables, season to taste and serve sprinkled with chervil. Serve with chilled lime-yogurt.
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