Vegetables with Creamy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 71.3 μg | (119 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 704 mg | (18 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 200 milliliters milk
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 2 Tbsps grated Parmesan
- salt
- Nutmeg
Preparation steps
For the sauce: Combine the flour with the butter in a small saucepan and mix well. Stir in the milk and cream. simmer about 10 minutes, stirring occasionally.
For the vegetables: Peel the carrots and cut into sticks. Sauté briefly with the ginger in 1 tablespoon hot oil. Add a little broth and season with salt. Cook about 3 minutes until al dente. Remove from the pan and set aside.
Trim and rinse the leeks and cut into pieces. Sauté in 1 tablespoon hot oil until transluscent. Add a little broth and season with salt. Simmer until tender, about 3 minutes. Remove from the pan and set aside.
Sauté the peas briefly in the remaining oil, add the remaining broth, season with salt and simmer for about 2 minutes. By the end of cooking, the liquid should be fully evaporated from vegetables.
Stir the crème fraîche and Parmesan into the sauce and season with salt and nutmeg. Layer the vegetables with the cream in tall glass bowls and serve.
