Vegetable Sticks with Horseradish Dipping Sauce
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 37 min.
Ready in
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 617 mg | (15 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams mixed Vegetables (such as cucumber, carrot, kohlrabi,bell peppers, celery, scallions)
- 2 shallots
- 2 Tbsps olive oil
- 100 milliliters Vegetable broth
- 2 tsps lemon juice
- 1 generous pinch medium hot Mustard
- ½ tsp Horseradish
- 4 Tbsps Sour cream
- salt
- peppers (freshly ground)
Preparation steps
1.
For the horseradish dipping sauce: Peel and finely chop the shallots. Heat the oil in a skillet. Add the shallots and cook until translucent. Stir in the stock and simmer for 5-7 minutes. Puree and allow to cool. Blend the onion mixture with the lemon juice, mustard, horseradish and sour cream in a bowl. Season with salt and pepper to taste.
2.
For the vegetable sticks: Rinse the vegetables and peel if necessary. Cut into thin, long strips. Serve with the horseradish dipping sauce.
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