30 min
Suitable for vegans
Additional culinary preparation: Garnishes
Type of dish: Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Carrots 0.286 kg
Courgette 0.214 kg
Runner beans 0.179 kg
Frozen peas 0.179 kg
Olive oil 0.036 l
Table salt 17.857 g
  • Peel and cut the carrots into sticks.
  • Cut the runner beans and zucchini leaving the skin on into sticks.
  • Steam or boil with salt (English style) the vegetables separately (even the peas).
  • Season and add a splash of olive oil.
Nutritional information (1 portion)
Fiber 5.37 g
Saturates 1.01 g
Monounsaturated fatty acids 5.7 g
Polyunsaturated fatty acids 0.71 g
Cholesterol 0.04 mg
Calcium 48.3 mg
Iron 1.25 mg
Zinc 0.59 mg
Vitamin A 680.67 ug
Vitamin C 23.37 g
Folic acid 52.55 ug
Salt (Sodium) 1425.6 mg
Sugars 8.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.