Zucchini and Pea Purée
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
129
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 129 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 436 mg | (11 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the zucchini, trim and peel into thin strips with a vegetable peeler. Peel the carrot and chop. Peel the shallot and sauté with the carrot in a pan with hot oil. Deglaze with 150 ml (approximately 2/3 cup) broth and simmer for 15 minutes, until softened. Purée and season with salt, pepper and nutmeg.
2.
Add the zucchini slices to the carrot purée along with the saffron. Set aside for 30 minutes. Rinse the peas and cook in the remaining broth for about 10 minutes. Stir in the cream then purée and season with salt and pepper. Fill the serving jars with pea purée and top with carrot purée and zucchini.
