Local & Seasonal
Wild Garlic and Walnut Spread
(8 votes)
(8 votes)
Wild Garlic and Walnut Spread - Creamy and aromatic - swipe to the spring on bread!
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
139
calories
Calories
Healthy, because
Even smarter
Nutritional values
Wild garlic contains vitamins, trace elements, minerals, and secondary plant substances. The sulphur substances and essential oils, especially allicin, have a positive effect on the stomach and intestines.
The spread tastes great with other herbs as well if these are not in season. It goes perfectly with freshly roasted, whole wheat bread.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 139 cal. | (7 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 43 mg | (1 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 handful Wild garlic (about 1.5 oz.)
- 1 ½ ozs Walnut
- 1 Tbsp spicy Mustard
- 4 Tbsps Walnut oil
- 4 ½ ozs Low-fat margarine
- salt
- cayenne pepper
Preparation steps
1.
Rinse and dry the wild garlic.
2.
Coarsely chop the wild garlic and walnuts, then puree them with the mustard and oil in a blender until it resembles a fine paste.
3.
Mix the margarine into the puree and season to taste with salt and cayenne pepper.
