This dish of sautéed carrots and Brussels sprouts with garlic is best enjoyed hot.
VegetarianVeganCarrotCabbage PublicCourse: Side dishPreparation time: 30 minutesCooking time: 15 minutesCost per serving: 0,63 €Energy: 132 kcal / serving
Instructions
1. Cut and separate the leaves of the Brussels sprouts to facilitate cooking. Be careful, once separated, the sprouts are more voluminous!
2. Slice the onions and sauté them in a large skillet over medium heat. Once the onions are soft, add the crumbled bouillon, salt, pepper, and coriander. Let simmer for 5 minutes over low heat.
3. Peel and slice the carrots into thin strips. Add them, along with the separated Brussels sprouts.
4. Once all the vegetables are combined, cook over high heat for 1 minute, then add 30 cl of water, chives, cover, and reduce to low heat.
5. Serve hot as a side dish with meat or fish.
Ingredients for
servings
500g of
Brussels sprout
2
onions
4
carrots
1teaspoon of
ground coriander
1tablespoon of
chives
1tablespoon of
olive oil
salt
(according to taste)
pepper
(according to taste)
Rates
No reviews
Nutritional information *
Per serving
% RDA
Energy value
132 kcal
7 %
Fat
4,33 g
6 %
of which saturated
0,72 g
4 %
Carbohydrates
15,21 g
6 %
of which sugar
?
?
Protein
6,04 g
12 %
Fibers
7,72 g
?
More data
Salt
0,17 g
3 %
Cholesterol
0 mg
?
sodium
68 mg
?
magnesium
42 mg
14 %
phosphorus
131 mg
16 %
potassium
797 mg
40 %
calcium
73 mg
9 %
manganese
1 mg
25 %
iron
2 mg
12 %
copper
0 mg
11 %
zinc
1 mg
5 %
selenium
3 µg
5 %
iodine
?
?
vitamin A
0 µg
0 %
beta-carotene
?
?
vitamin D
0 µg
0 %
vitamin E
?
?
vitamin K
?
?
vitamin C
133 mg
221 %
vitamin B1
0 mg
13 %
vitamin B2
0 mg
10 %
vitamin B3
1 mg
5 %
vitamin B5
?
?
vitamin B6
?
?
vitamin B12
0 µg
0 %
vitamin B9
172 µg
86 %
Less data
* As an indication, before cooking, RDA of the EU.