Vegetable Salad with Jerusalem Artichokes and Egg
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
232
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.9 g | (60 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 42.4 μg | (71 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 869 mg | (22 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 500 grams Jerusalem artichoke
- 2 soft boiled eggs
- 1 Red Bell pepper
- 100 grams fresh Peas (cooked briefly)
- 1 onion
- salt (and pepper)
- For the sauce
- 1 egg
- 2 Tbsps lemon juice
- 2 Tbsps Mayonnaise
- 3 Tbsps acid Whipped cream
- 1 tsp Mustard
- 1 bunch Chives
- salt (and pepper)
Preparation steps
1.
For the salad: Steam the Jerusalem artichokes for 10 minutes. Peel and let rest 15 minutes, then chop. Peel the eggs and cut into quarters. Rinse and have the pepper, remove seeds and ribs and chop. Peel the onion and chop. Mix all ingredients, including peas, together and season with salt and pepper. Chill and prepare the sauce in the meantime.
2.
For the sauce: Beat the egg and lemon juice. Mix in the mayonnaise, sour cream and mustard and season with salt and pepper. Carefully mix with the vegetables being careful not to crush the softer ingredients. Garnish with finely chopped chives.
