Shaved Carrots and Cucumbers
Shaved Carrots and Cucumbers - A delicious and unexpected way to serve cucumbers
Healthy, because
Even smarter
Nutritional values
Cucumbers and carrots are extremely low in calories and are popular among dieters. Carrots also provide the most beta-carotene among vegetables, which helps to maintain cell structures and, after conversion into vitamin A, strengthens vision.
Choose a type of bread that is rich in fiber, like pumpernickle. It is strong, but at the same time, its slightly sweet aroma perfectly matches the cucumber-carrot flavor. Spread with low-fat curd cheese or drink a glass of fresh buttermilk, so you can enjoy a balanced, filling meal.
(Percentage of daily recommendation)
| Calorie | 82 cal. | (4 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 408 mg | (10 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 6 mg |
Kitchen utensils
Preparation steps
Rinse and peel carrots. Rinse cucumber, halve lengthwise and scoop out seeds with a teaspoon. Cut cucumber halves crosswise.
With a mandolin or vegetable peeler, cut carrots and cucumber into very thin, long strips.
Bring vegetable broth to a boil in a pot. Add carrots, cover and cook over low heat for 4 minutes.
Rinse basil, shake dry and remove stems. Set aside a few leaves for garnish and cut remaining leaves into thin strips.
Add cucumber to pot with carrots. Cover and cook for 2 minutes. Season with salt and pepper and stir in basil.
With a vegetable peeler, shave Parmesan. Divide cucumber and carrot strips between two plates. Sprinkle with shaved Parmesan and garnish with basil leaves.
