Vegetable and Walnut Ragout
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 247.4 μg | (412 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 937 mg | (23 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
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