30 min
Additional culinary preparation: Garnishes
Type of dish: Vegetables
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Carrot 0.286 kg
Courgette 0.214 kg
Bean 0.179 kg
Frozen peas 0.179 kg
Light olive oil 0.036 l
Table salt 17.857 g
Elaboration
  • 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 6.04 g
Saturates 1.02 g
Monounsaturated fatty acids 5.7 g
Polyunsaturated fatty acids 0.74 g
Cholesterol 0.04 mg
Calcium 57.96 mg
Iron 1.44 mg
Zinc 0.65 mg
Vitamin A 815.18 ug
Vitamin C 27.86 g
Folic acid 60.57 ug
Salt (Sodium) 1432.21 mg
Sugars 9.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.