Vegetable Medley with Morels (Leipziger Allerlei)

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Vegetable Medley with Morels (Leipziger Allerlei)
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
320
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie320 cal.(15 %)
Protein7 g(7 %)
Fat25 g(22 %)
Carbohydrates16 g(11 %)
Sugar added1 g(4 %)
Roughage6.7 g(22 %)
Vitamin A1.6 mg(200 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.8 mg(23 %)
Vitamin K69 μg(115 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.3 mg(21 %)
Folate195 μg(65 %)
Pantothenic acid1.1 mg(18 %)
Biotin9.9 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C74 mg(78 %)
Potassium795 mg(20 %)
Calcium106 mg(11 %)
Magnesium69 mg(23 %)
Iron1.8 mg(12 %)
Iodine12 μg(6 %)
Zinc1.1 mg(14 %)
Saturated fatty acids16.3 g
Uric acid84 mg
Cholesterol68 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
300 grams white Asparagus
300 grams baby carrots
150 grams Peas (frozen)
1 small Kohlrabi
salt
freshly ground peppers
1 pinch sugar
10 grams dried Morel
100 grams butter
Nutmeg
60 grams Crème fraiche
1 Tbsp chopped parsley
How healthy are the main ingredients?
carrotparsleysugarKohlrabisaltNutmeg

Preparation steps

1.

Rinse morels thoroughly and soak in lukewarm water.

2.

Rinse asparagus, drain and pat dry and peel bottom third and cut off ends and cut into pieces.

3.

Peel carrots and kohlrabi and cut into sticks.

4.

Bring a pot of salted water to a boil. Cook asparagus for about 15 minutes and remove and drain. Add carrots and kohlrabi to pot and cook for about 8 minutes and remove and drain. Thaw peas.

5.

Remove morels from soaking water and sauté in 20 g (approximately 1-2 tablespoons) butter and add a little soaking water to pan and simmer over low heat.

6.

Add remaining butter and vegetables to pan with morels and let heat for a few minutes. Season with salt, pepper, nutmeg and a pinch of sugar. Stir in crème fraiche and parsley. Serve on plates.

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