Vegetables in Cream Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
239
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 6.29 g | (6 %) | ||
| Fat | 9.76 g | (8 %) | ||
| Carbohydrates | 36.69 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.89 g | (26 %) |
more nutritional values
| Vitamin A | 937.63 mg | (117,204 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 1.34 mg | (11 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 2.18 mg | (18 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 66.12 μg | (22 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 0.42 μg | (1 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 82.83 mg | (87 %) | ||
| Potassium | 1,015.83 mg | (25 %) | ||
| Calcium | 116.98 mg | (12 %) | ||
| Magnesium | 45.94 mg | (15 %) | ||
| Iron | 2.17 mg | (14 %) | ||
| Iodine | 1.79 μg | (1 %) | ||
| Zinc | 0.54 mg | (7 %) | ||
| Saturated fatty acids | 6.02 g | |||
| Cholesterol | 28.59 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 small Fennel bulb
- 2 red Bell pepper
- 2 carrots
- 2 large potatoes
- 1 stalk Leeks
- 2 shallots
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- 2 tsps grated Lemon peel
- 2 Tbsps Sour cream
- ½ tsp ground paprika
- 2 Tbsps Whipped cream
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and trim the fennel bulbs, cut in half and then cut into strips. Peel the bell peppers with a vegetable peeler, halve, remove the seeds and chop. Peel the carrots and cut into narrow strips. Peel, rinse and dice the potatoes.
2.
Halve the leeks lengthwise, rinse and cut into half rings. Peel and halve the shallots and also cut into half rings.
Heat some butter in a large pan and sauté all the vegetables for about 5 minutes over medium heat.
3.
Pour in the broth and simmer, covered, for 10 minutes. Add the lemon zest, sour cream, paprika and cream and mix well. Season with salt and pepper.
Transfer to bowls and serve immediately.
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