Vegetable Plate with Mascarpone Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 116 μg | (58 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 25 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the vegetables
- 750 grams mixed Vegetables (such as baby carrots, kohlrabi, zucchini, small tomatoes, beans, etc.)
- salt
- freshly ground peppers
- 350 milliliters Vegetable broth
- For the sauce
- 1 organic lemon
- 250 grams Mascarpone
- 60 grams butter
- salt (and pepper)
- Lemon balm
Preparation steps
For the vegetables: Rinse and trim or peel the vegetables. Leave small tops on the carrots and cut in half lengthwise and cut the kohlrabi into quarters. Thinly slice the kohlrabi and zucchini. Cut the tomatoes into wedges. Rinse and cut the ends off of the beans and snow peas.
Place the vegetables in a steamer basket and season with salt and pepper.
In the corresponding large pot, boil the broth. Place the steamer basket with the vegetables over the broth, cover and cook over medium heat for 15-20 minutes or until vegetables are al dente.
For the sauce: Meanwhile, rinse the lemon in hot water, wipe dry and using a zester, cut half of the zest into fine strips, and finely grate the remaining zest.
Stir togheter the mascarpone with the butter and 2 tablespoons of lemon juice in a heat-proof bowl placed over a pan of simmering water. Stir in the lemon zest and season with salt and pepper.
Reserve some of the lemon strips for garnish and stir the rest into the cream.
Arrange the vegetables on a plate, sprinkle with some of the cooking liquid. Drizzle with the rich mascarpone cream and garnish with lemon zest strips and lemon balm.
