Potato Bulgur Pan with Sugar Peas and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,341 mg | (34 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
Preparation steps
In a pot, stir together the bulgur, lemon juice and vegetable stock. Bring to a boil and turn off the heat. Let soak covered until tender, about 20 minutes. Fluff with a fork.
Peel and slice the carrots. In a pot of boiling salted water, blanch the carrots and snow peas until tender-crisp, about 1-2 minutes. Rinse with cold water and set aside to drain. Slice the snow peas in half on an angle. Peel and finely chop the onion. Peel the potatoes. Heat the olive oil in a skillet and add the potatoes to cook until lightly browned, about 5-6 minutes. Stir in the onions and sugar, and stir fry until the potatoes are golden brown, about 2-3 minutes. Stir the bulgur, carrots, and snow peas into the skillet and warm through, about 1-2 minutes. Stir in the rosemary and cilantro at the end and season with salt and pepper.
