Tenderstem Vegetable Bowl

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Tenderstem Vegetable Bowl
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
261
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie261 kcal(12 %)
Protein5.84 g(6 %)
Fat24.92 g(21 %)
Carbohydrates9.41 g(6 %)
Sugar added0 g(0 %)
Roughage5.19 g(17 %)
Vitamin A59.55 mg(7,444 %)
Vitamin D0 μg(0 %)
Vitamin E1.55 mg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.13 mg(18 %)
Vitamin B₆0.25 mg(18 %)
Folate109.25 μg(36 %)
Pantothenic acid0.82 mg(14 %)
Biotin4.14 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C138.95 mg(146 %)
Potassium532.84 mg(13 %)
Calcium90.13 mg(9 %)
Magnesium55.44 mg(18 %)
Iron1.56 mg(10 %)
Zinc0.82 mg(10 %)
Saturated fatty acids3.14 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
21 ounces
purple sprouting Broccoli (trimmed and cut into florets)
6 tablespoons
2 tablespoons
1 clove
garlic (finely chopped)
3 tablespoons
chopped almonds

Preparation steps

1.
Bring a large pan of salted water to the boil and blanch the broccoli for three minutes. Drain, refresh under cold water then drain again and place in a serving dish.
2.
Mix together the oil, vinegar and garlic. Season with a little sea salt then pour over the broccoli and mix gently.
3.
Scatter over the chopped almonds and serve immediately.