Vegetable and Walnut Ragout

0
Average: 0 (0 votes)
(0 votes)
Vegetable and Walnut Ragout
share Share
print
bookmark_border Copy URL
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
269
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie269 cal.(13 %)
Protein12 g(12 %)
Fat16 g(14 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage11.7 g(39 %)
Vitamin A1.5 mg(188 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.7 mg(39 %)
Vitamin K247.4 μg(412 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.7 mg(50 %)
Folate136 μg(45 %)
Pantothenic acid2.6 mg(43 %)
Biotin13 μg(29 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C145 mg(153 %)
Potassium937 mg(23 %)
Calcium132 mg(13 %)
Magnesium82 mg(27 %)
Iron4 mg(27 %)
Iodine26 μg(13 %)
Zinc1.6 mg(20 %)
Saturated fatty acids3.3 g
Uric acid249 mg
Cholesterol1 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
250 grams peas
50 grams chopped Walnut
1 Broccoli
3 carrots
300 grams Snow peas
4 sprigs thyme
2 sprigs Basil
30 grams Margarine
150 milliliters Vegetable broth
salt
freshly ground peppers
How healthy are the main ingredients?
Snow peaWalnutMargarinethymeBasilBroccoli

Preparation steps

1.

Thaw peas. Roast walnuts in a dry pan. Rinse broccoli and divide into florets. Peel and slice carrots. Rinse thyme and basil, shake dry and pluck leaves.

2.

Heat margarine in a pan, cook carrots and deglaze with broth. Simmer for 3-4 minutes. Add remaining vegetables and thyme, season with salt and pepper. Cover and cook for additional 5 minutes.

3.

Add walnuts, ladle into soup bowls and serve garnished with basil leaves.