Vegetables with Soy Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 81.1 μg | (135 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 924 mg | (23 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 12 Baby carrots (with greens)
- 1 Red carrot
- 1 yellow carrot
- 250 grams Celery root
- 12 Radish
- 2 stalks white Asparagus
- salt
- 1 garlic clove
- 4 Tbsps Soy yogurt
- 1 splash lemon juice
- 4 Tbsps Champagne vinegar
- 4 Tbsps grapeseed oil
- 1 pinch sugar
- freshly ground peppers
- 1 Tbsp scallions
- Cress (for garnish)
Preparation steps
Rinse carrots and trim greens shorter. Peel red and yellow carrots and cut with a crinkle-cut knife. Peel celery root and cut into thin slices. Peel the radish with a small knife, removing the red skin. Rinse the asparagus, peel, cut off ends and cut into 3 cm (approximately 1-inch) long pieces.
Bring a large pot with about 2 cm (approximately 3/4 inch) of salted water to a boil. Spread the vegetables in a steamer and steam in the covered pot for about 10 minutes.
Peel garlic, pass through a press into the yogurt, stir well and season with lemon juice and salt.
Whisk the vinegar with the grapeseed oil and season with salt, sugar, pepper and chives.
Let liquid from vegetables evaporate briefly, mix with the vinaigrette while still warm and arrange in deep bowls. Top each with 1 tablespoon yogurt and serve garnished with watercress.
Serve with a fresh baguette, if desired.
