Vegetables in Dill Sauce
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 17.3 g | (58 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 159.1 μg | (265 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 293 μg | (98 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,838 mg | (46 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 4 small Celery root
- ⅛ l olive oil
- 12 small shallots (peeled)
- 2 carrots (diced)
- 2 potatoes (diced)
- 100 grams green Peas
- 2 tsps sugar
- 2 Tbsps Dill (chopped)
- salt
- Black pepper
- 1 Tbsp Pastry flour
- Lemon wedge
- Dill (for garnish)
Preparation steps
1.
Rinse the celery and cut into slices 1.5 cm (or approximately 1/2 inch) thick. Cook in boiling water for 15 minutes until soft, then drain and set aside.
2.
Heat the olive oil in a large pot and saute the shallots until translucent, then add the carrots, potatoes, green peas and 1 litre (approximately 33 ounces) of water. Bring to a boil, then season with salt and pepper. Mix the flour with 2 tablespoons of water, then stir into the vegetables and simmer for 10 minutes. Finally add the celery, simmer briefly, then stir in the dill and season again to taste.
3.
Serve the vegetables and sauce on plates and garnish with lemon wedges, parsley leaves and dill.
