Vegetables in Saffron Cream Sauce
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
440
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 56.8 μg | (95 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,284 mg | (32 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams small potatoes
- 4 carrots
- 400 grams white Asparagus
- 200 grams Snow peas
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 300 milliliters Whipped cream
- 1 pinch Saffron
- salt
- freshly ground peppers
- 1 tsp White vinegar
- Chervil
Preparation steps
1.
Peel potatoes and carrots and rinse. Cut carrots diagonally into large slices.
2.
Rinse and peel asparagus, cut off woody ends and cut into 3 cm long (approximately 1 inch) pieces.
3.
Rinse snow peas, trim the ends and cut diagonally into wide strips.
4.
Cook potatoes in boiling salted water for about 10 minutes. Add carrots, snow peas and asparagus and cook for another 10 minutes. Drain well.
5.
Heat butter in a small saucepan, add flour and saffron and saute briefly. Add cream and bring to a boil. Reduce heat and simmer for about 20 minutes on very low heat. Season with salt, pepper and vinegar.
6.
Add prepared vegetables to the sauce and heat through. Arrange on plates and serve garnished with chervil leaves.
