Steamed Vegetables with Egg and Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 714 cal. | (34 %) | ||
| Protein | 22.96 g | (23 %) | ||
| Fat | 41.67 g | (36 %) | ||
| Carbohydrates | 73.13 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.62 g | (52 %) |
| Vitamin A | 1,983.51 mg | (247,939 %) | ||
| Vitamin D | 2.14 μg | (11 %) | ||
| Vitamin E | 6.03 mg | (50 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 121.79 μg | (41 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.02 μg | (20 %) | ||
| Vitamin B₁₂ | 1.31 μg | (44 %) | ||
| Vitamin C | 184.68 mg | (194 %) | ||
| Potassium | 1,849.33 mg | (46 %) | ||
| Calcium | 215.82 mg | (22 %) | ||
| Magnesium | 87.86 mg | (29 %) | ||
| Iron | 4.07 mg | (27 %) | ||
| Iodine | 64.45 μg | (32 %) | ||
| Zinc | 0.88 mg | (11 %) | ||
| Saturated fatty acids | 6.54 g | |||
| Cholesterol | 209.66 mg |
Ingredients
- For the vegetables
- 400 grams carrots
- 1 Fennel bulb
- 2 Kohlrabi
- 4 medium potatoes
- 350 grams green Beans
- 4 hard boiled eggs
- salt
- For the sauce
- 6 Tbsps milk
- 1 slice Toast
- 3 garlic cloves
- 1 egg yolk
- 150 milliliters olive oil
- 2 Tbsps Yogurt (0.1% fat)
- 2 Tbsps mixed Fresh herbs
- 1 tsp lemon juice
- salt (and pepper)
Preparation steps
Rinse and peel the vegetables. Cut the fennel bulb into thin wedges, quarter the potatoes and the kohlrabi and carrot into long, thin slices. Fill a large pot with about 5 cm (approximately 2 inches) of salted water, bring to a boil and insert a steamer basket. Steam the vegetables for about 25 minutes, until tender.
Soak the white bread in the milk and mix well. Peel and mince the garlic. Vigorously whisk the egg yolk while slowly pouring in the olive oil. Fold the yogurt and soaked bread into the egg yolk mixture. Rinse the herbs, chop finely and fold into the sauce. Season with salt, pepper and lemon juice. Peel the hard boiled eggs and cut in half lengthwise. Arrange the steamed vegetables on a platter, top with the yogurt sauce and serve with bread.
