Spring Vegetables with Pine Nuts and Basil
(2 votes)
(2 votes)
Spring Vegetables with Pine Nuts and Basil - Fast Gemüsepfanne for two, refined with precious pine nuts.
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 9 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Kohlrabi (about 400 g)
- 3 carrots (about 250 g)
- 1 garlic clove
- 40 grams Pine nuts
- 6 stalks Basil
- 1 tsp olive oil
- 1 tsp Cultured butter
- 2 Tbsps lemon juice
- 100 milliliters Vegetable broth
- salt
- coarsely ground peppers
- 1 pinch Raw cane sugar
Preparation steps
1.
Peel the kohlrabi and carrot. Quarter the kohlrabi and slice each quarter. Thinly slice the carrots on a bias.
2.
Peel and chop the garlic.
3.
Toast the pine nuts in a dry pan until lightly browned.
4.
Rinse, dry, and chiffonade the basil.
5.
Heat the olive oil and butter in a pan. Cook the garlic, kohlrabi, and carrot for 1-2 minutes over medium heat.
6.
Mix in the lemon juice and the vegetable broth.
7.
Cook the vegetables an additional 3-5 minutes, until al dente. Season with salt, pepper, and 1 pinch of sugar.
8.
Mix the pine nuts and basil into the vegetables, and serve.
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