Potatoes, Brussels Sprouts and Endives with Red Lentils
and Roquefort dressing
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
152
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 106.2 μg | (177 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 686 mg | (17 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large waxy potatoes
- salt
- 1 tsp Caraway
- 100 grams Brussels sprouts
- 175 grams Brussels sprouts
- 200 milliliters Vegetable broth (Instant powdered)
- 1 smaller Endive
- 1 cup (200 g) Yogurt (0.1% fat)
- 50 milliliters Buttermilk
- 50 grams Roquefort cheese
- freshly ground pepper
Preparation steps
1.
Scrub potatoes and cook with caraway seeds in a pot of salted boiling water, 20-25 minutes. Rinse, trim and cook Brussels sprouts in salted boiling water, about 10 minutes. Cook lentils in broth, 3-4 minutes.
2.
Drain potatoes and Brussels sprouts. Rinse Brussels sprouts with cold water. Remove a few leaves from the Brussels sprouts and set aside. Halve or quarter remaining sprouts, depending on size. Peel potatoes and let cool. Drain lentils.
3.
Rinse endive leaves and spin dry. Puree yogurt with buttermilk and Roquefort. Season with salt and pepper.
4.
Cut the potatoes into thin slices. Divide endives, potatoes, lentils and Brussels sprouts among plates. Drizzle with Roquefort dressing and sprinkle with reserved Brussels sprouts leaves.
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