Vegetable Sticks with Olive and Lemon Cream

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Vegetable Sticks with Olive and Lemon Cream

Vegetable Sticks with Olive and Lemon Cream - Fresh and tasty - perfect for lunch!

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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
206
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie206 kcal(10 %)
Protein18 g(18 %)
Fat9 g(8 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.3 mg(21 %)
Folate170 μg(57 %)
Pantothenic acid1 mg(17 %)
Biotin13.8 μg(31 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C130 mg(137 %)
Potassium778 mg(19 %)
Calcium239 mg(24 %)
Magnesium106 mg(35 %)
Iron1.8 mg(12 %)
Iodine7 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids1.5 g
Uric acid58 mg
Cholesterol1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
400 grams
2 tablespoons
2 tablespoons
5 tablespoons
green, pitted Olives (100 g)
800 grams
mixed Vegetables (such as, kohlrabi, carrots, peppers)
1

Preparation steps

1.

Rinse half a lemon under hot water, squeeze the juice and grate 1 teaspoon of zest.

Combine the quark with 1 ½ tablespoons of lemon juice, the milk and the olive oil until creamy.

Chop the olives finely and mix with the lemon zest into the quark cream. Season with salt and pepper.

2.

Rinse or peel the vegetables and cut into thin strips about 10 cm long (approximately 4 inches).

3.

Rinse and trim the scallion and cut into strips. Blanch briefly in salted water, rinse and drain.

4.

Bind the vegetables into bundles with scallion tops and serve with the dip.