Vegetables with Creamy Sauce

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Vegetables with Creamy Sauce
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
469
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie469 kcal(22 %)
Protein9.86 g(10 %)
Fat37.83 g(33 %)
Carbohydrates25.12 g(17 %)
Sugar added0 g(0 %)
Roughage4.79 g(16 %)
Vitamin A1,096.81 mg(137,101 %)
Vitamin D1 μg(5 %)
Vitamin E0.89 mg(7 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.75 mg(23 %)
Vitamin B₆0.17 mg(12 %)
Folate63.68 μg(21 %)
Pantothenic acid0.49 mg(8 %)
Biotin2.3 μg(5 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C13.42 mg(14 %)
Potassium256.2 mg(6 %)
Calcium205.61 mg(21 %)
Magnesium33.75 mg(11 %)
Iron1.78 mg(12 %)
Iodine21.48 μg(11 %)
Zinc0.98 mg(12 %)
Saturated fatty acids18.27 g
Cholesterol85.99 mg

Ingredients

for
4
For the sauce
2 tablespoons butter
2 tablespoons Pastry flour
200 milliliters milk
200 milliliters Whipped cream
2 tablespoons Crème fraiche
2 tablespoons grated Parmesan
salt
Nutmeg
For the vegetables
2 carrots
1 teaspoon freshly grated ginger
3 tablespoons olive oil
salt
150 milliliters Vegetable broth
1 stalk Leeks
300 grams Peas
How healthy are the main ingredients?
LeekWhipped creamolive oilParmesangingersalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.