Vegetable Lettuce Rolls with Yogurt Dip
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.1 g | (57 %) |
| Vitamin A | 3.9 mg | (488 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 166.8 μg | (278 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 138 mg | (145 %) | ||
| Potassium | 2,455 mg | (61 %) | ||
| Calcium | 601 mg | (60 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 332 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 4 large carrots
- 2 Celery
- 2 Kohlrabi
- ½ Lollo rossa
- ½ Lettuce
- 4 slices Toast
- butter
- 250 grams Yogurt (0.1% fat)
- 100 grams Crème fraiche
- 1 splash Tarragon vinegar
- salt
- freshly ground peppers
- 100 grams chopped Fresh herbs
- Toothpick
Preparation steps
Rinse and peel the carrots, kohlrabi and celery. Cut the toast and vegetables into about 5 mm wide and 5 cm (approximately 2 inches) long sticks.
Fry the toast sticks in a pan in butter until golden brown. Blanch the vegetable sticks in salted water. Place one sheet of lollo rosso over one leaf of lettuce and top each with one vegetable stick and one toast stick. Roll up the lettuce leaves to form the wraps and fix with with toothpicks.
For the yoghurt dip, mix the yogurt with crème fraiche, chopped herbs and tarragon vinegar, and season with salt and pepper.
Serve the wraps with yogurt dip.
