Tempura Vegetables with Two Sauces
Nutritional values
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 769 mg | (19 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the garlic dip
- 2 garlic cloves
- salt
- 1 Tbsp scallions
- 2 Tbsps Crème fraiche
- 200 grams Yogurt (0.1% fat)
- Red pepper flakes
- For the lemon dip
- 200 grams Yogurt (0.1% fat)
- 2 Tbsps cream cheese
- ½ lemon (juice and zest)
- 1 pinch sugar
- salt
- 1 pinch Curry powder
- For the vegetables
- 125 grams Pastry flour
- 2 Tbsps cornstarch
- salt
- 100 milliliters dry white wine
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 800 grams mixed Vegetables (e.g. broccoli, carrots, celery)
- neutral vegetable oil (for frying)
- For garnish
- fresh Fresh herbs (e.g. rosemary and thyme)
- Sea salt
- Red pepper flakes
Preparation steps
For the garlic dip, peel the garlic, chop and grind finely with a little salt. Mix with chives, crème fraîche and yogurt. Season with salt and pepper flakes.
For the lemon dip, mix yogurt and cream cheese until creamy. Stir in lemon zest and juice and season with sugar, salt and curry powder.
For tempura, put the flour and cornstarch in a bowl. Add a pinch of salt, wine, herbs and about 150 ml (approximately .5 cup) cold water. Mix until a thick liquid batter is formed.
Rinse vegetables and cut into bite-sized pieces. Blanch in salted boiling water until soft. Rinse and pat dry.
Heat oil to 170 ° C (approximately 340 ° F).
Dip vegetables into tempura and fry until golden brown, about 2-3 minutes. Drain on paper towels (if desired, keep warm in oven).
Arrange vegetables on plates. Season to taste with fresh herbs and sprinkle with salt and red pepper flakes. Serve with dips.
