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Vegetable medley with morels (Leipziger Allerlei)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
50 min.
Preparation
Calories:
320
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 69 μg | (115 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
Preparation steps
1.
Rinse morels thoroughly and soak in lukewarm water.
2.
Rinse asparagus, drain and pat dry and peel bottom third and cut off ends and cut into pieces.
3.
Peel carrots and kohlrabi and cut into sticks.
4.
Bring a pot of salted water to a boil. Cook asparagus for about 15 minutes and remove and drain. Add carrots and kohlrabi to pot and cook for about 8 minutes and remove and drain. Thaw peas.
5.
Remove morels from soaking water and sauté in 20 g (approximately 1-2 tablespoons) butter and add a little soaking water to pan and simmer over low heat.
6.
Add remaining butter and vegetables to pan with morels and let heat for a few minutes. Season with salt, pepper, nutmeg and a pinch of sugar. Stir in crème fraiche and parsley. Serve on plates.
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