Diced vegetables with potatoes

45 min
Suitable for vegans
Additional culinary preparation: Garnishes
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Frozen peas 0.143 kg
Carrots 0.214 kg
Runner beans 0.143 kg
Potatoes 0.286 kg
Table salt 8.929 g
Olive oil 0.036 l
Elaboration
  • Peel, wash and dice the carrots.
  • Wash the runner beans, remove any strings and cut it into cubes.
  • Peel and wash the potatoes, cut them into cubes.
  • Cook the beans, carrots and peas separately, steaming or boiling the ‘English way’.
  • Bake.
  • Brown the potatoes.
  • Add the potatoes to the rest of the baked vegetables.
Nutritional information (1 portion)
Energy
147.3
kcal
Carbohydrates
15.73
g
Proteins
3.59
g
Lipids
7.47
g
Fiber 4.88 g
Saturates 1.01 g
Monounsaturated fatty acids 5.69 g
Polyunsaturated fatty acids 0.71 g
Cholesterol 0.04 mg
Calcium 34.99 mg
Iron 1.17 mg
Zinc 0.56 mg
Vitamin A 514.16 ug
Vitamin C 21.4 g
Folic acid 44.19 ug
Salt (Sodium) 726.0 mg
Sugars 5.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.