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
2
- 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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
