Sautéed green beans and vegetables

60 min
Type of dish: Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Round pods frozen 1.0 kg
Carrot 0.3 kg
Frozen peas 0.3 kg
Potato 0.25 kg
Table salt 12.5 g
Parsley 0.004 g
Elaboration
  • Remove the ends of the green beans and chop them into pieces of 3 to 4 cm. It is optional to remove the strings on the sides with a peeler or a paring knife.
  • Cook the green beans and the frozen peas with plenty of salted water uncovered. Rinse with very cold water.
  • Peel the carrots and the potatoes. Chop the carrots into fine slices and the potatoes into 2x2cm dices. Cook separately.
  • Fried garlic oil.

SERVING

  • Mix all the vegetables together and add salt to taste and place the vegetables on the base of an oven tray.
  • Add the fried garlic oil on top and bake in the oven at 180 ºC for some minutes.
  • Place on a plate.
Nutritional information (1 portion)
Fiber 13.24 g
Saturates 4.36 g
Monounsaturated fatty acids 17.86 g
Polyunsaturated fatty acids 3.0 g
Cholesterol 0.13 mg
Calcium 125.07 mg
Iron 3.54 mg
Zinc 1.28 mg
Vitamin A 954.6 ug
Vitamin C 71.59 g
Folic acid 178.86 ug
Salt (Sodium) 1024.95 mg
Sugars 13.59 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.