Julienne vegetables

30 min
Suitable for vegans
Type of dish: Vegetables
Additional culinary preparation: Garnishes
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Carrots 0.2 kg
Runner beans 0.15 kg
Olive oil 0.025 l
Table salt 7.5 g
Elaboration
  • Julienne the runner beans and carrots.
  • Cook the runner beans in abundant water with salt, do not rinse and keep warm between layers of fat in a compartment of a bain-marie. 
  • Repeat the process with the carrots.
Nutritional information (1 portion)
Energy
63.84
kcal
Carbohydrates
3.49
g
Proteins
0.79
g
Lipids
5.11
g
Fiber 1.58 g
Saturates 0.67 g
Monounsaturated fatty acids 3.96 g
Polyunsaturated fatty acids 0.46 g
Cholesterol 0.03 mg
Calcium 22.57 mg
Iron 0.43 mg
Zinc 0.14 mg
Vitamin A 464.01 ug
Vitamin C 7.1 g
Folic acid 16.1 ug
Salt (Sodium) 608.74 mg
Sugars 2.98 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.