Colorful Pan Vegetables
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
485
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.9 g | (53 %) |
more nutritional values
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 178 mg | (187 %) | ||
| Potassium | 2,546 mg | (64 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 185 mg | (62 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 700 grams small Boiled potato (from the day before)
- 1 Kohlrabi
- 3 carrots
- 2 onions
- 150 grams Snow peas
- 2 Tbsps sunflower oil
- salt
- freshly ground black peppers
- 2 Tbsps scallions
Preparation steps
1.
Peel the potatoes and cut into wedges. Rinse and peel the kohlrabi and cut into sticks. Peel the carrot and cut into 1 cm (approximately 1/3 inch) thick slices. Peel the onions and cut lengthwise into slices. Rinse the snow peas, cut off the ends and cut the pods diagonally into pieces.
2.
In a cast iron pan, heat 2 tablespoons oil. Add onions, carrots and kohlrabi and saute over medium heat while stirring for about 8 minutes. Add the potatoes and snow peas (and the remaining oil if necessary.) Saute for about 8-10 minutes. Season with salt and pepper. Sprinkle with chives to garnish and serve.
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