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Vegetables with Lemon Sauce

  • 06/05/2005
  • Easy
  • 4
  • 40 min

Adding a little sugar when preparing vegetables gives a subtle sweetness that brings out their natural flavour. This sauce is especially well suited to root vegetables such as carrots or asparagus that will complement the aromatic lemon sauce.

Ingredients

  • 400 g asparagus from jar (green and white)
  • 200 g broccoli
  • 100 g carrots
  • 200 g cauliflower
  • salt
  • 50 ml olive oil
  • Lemon sauce:
  • 2 tablespoons oil
  • 10 g sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 150 ml water
  • 2 teaspoons Vegeta
  • 100 ml rice milk
  • 1 teaspoon Gussnel
  • 1 teaspoon chopped mint

Preparation

  1. 1.
    Boil broccoli flower and cauliflower in salted water together with sliced carrots, drain and sprinkle with olive oil.
  2. 2.
    Drain asparagus from jar, add to vegetables and let stand in a warm place.
  3. 3.
    Melt sugar in oil, add lemon zest, juice, water, Vegeta and cook for about 5 minutes.
  4. 4.
    Stir in rice milk, Gussnel previously dissolved in a little water, chopped mint and cook for another minute.

Serving

Pour the sauce over warm vegetables and serve as appetizer or side dish to cooked fish.

Advice

Select vegetables as desired.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 242 / 1.012 - -
Fat g 19,65 - -
Carbohydrates g 14,99 - -
Dietary fibre g 5,02 - -
Protein g 5,33 - -
Salt g 2,30 0 0
Vitamin A μg 7.657,62 191 153
Vitamin D μg 10,31 5 5
Vitamin C mg 70,54 94 78
Calcium mg 607,43 61 61
Phosphorous mg 124,76 16 16

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)