Vegetables with Dip
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
291
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 42.4 μg | (71 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram mixed Vegetables (your choice, rinsed, trimmed and cut into chunks)
- 125 milliliters Vegetable broth
- 3 cloves
- 3 Juniper berries
- 1 bay leaf
- 4 Tbsps mixed Culinary herbs
- 3 garlic cloves
- 500 grams Quark
- 150 grams Crème fraiche
- salt
- freshly ground peppers
Preparation steps
1.
Combine vegetable broth in a large pot with enough water to fill the pot to a depth of about 2 cm (approximately 3/4 inch). Add cloves, bay leaf and juniper berries and bring to a boil.
2.
Place the vegetables in a steamer. Cover and steam over hot water until al dente, 15-20 minutes.
3.
Mix herbs with quark and cream fraiche. Press in garlic and season with salt and pepper.
4.
Serve vegetables with dip.
