Crunchy Swiss vegetables
Summary
Yield
Source Swiss cuisine
Prep time 5 minutes Recipes Side dish Vegetarian Vegetables Gluten free Egg free
Description
This crunchy vegetables cooked Swiss style go very well with the Swiss roast chicken and other meat recipes as a side dish.
Ingredients
2 Cup kale (shredded, about 20 leaves) 3 Tablespoon butter 1⁄2 Teaspoon white pepper (or to taste) 1 Pinch nutmeg 1 Tablespoon flour (white flour) 1 Cup water 1 Cup carrot (coarsely grated, about 2 medium sized)
Instructions
- Melt butter in a large pan over medium high heat. Add kale and saute for about 5-6 minutes, stirring frequently.
- Sprinkle with pepper, nutmeg, and flour. Stir to coat kale with flour. Add water, turn heat to low, and cook, covered, for 6-7 minutes.
- Remove pan from heat, add carrots and mix well. Serve.
Notes
To prepare kale, wash the leaves, cut away the center ribs, along the stems, roll each leaf into 1/4 inch strips.
If you find kale too bitter, substitute it with the same amount of Swiss chard - sweeter flavor and softer texture. Prepare the chard the same way you would kale.
Ingredients, metric
225 g
kale -about 20 leaves- washed and sliced
75 g
butter
1/4 tsp
white pepper
dash
nutmeg
25 g
white flour
250 ml
water
2
medium sizedd carrots, coarsely grated carrots
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
445.13
Calories From Fat (71%)
313.82
% Daily Value
Total Fat 35.80g
55%
Saturated Fat 22.09g
110%
Cholesterol 91.59mg
31%
Sodium 191.75mg
8%
Potassium 1032.10mg
29%
Carbohydrates 29.88g
10%
Dietary Fiber 6.26g
25%
Sugar 5.90g
Sugar Alcohols 0.00g
Net Carbohydrates 23.62g
Protein 6.18g
12%
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Summary
| Yield | |
|---|---|
| Source | Swiss cuisine |
| Prep time | 5 minutes |
| Recipes | Side dish Vegetarian Vegetables Gluten free Egg free |
Description
This crunchy vegetables cooked Swiss style go very well with the Swiss roast chicken and other meat recipes as a side dish.
Ingredients
| 2 | Cup | kale (shredded, about 20 leaves) |
| 3 | Tablespoon | butter |
| 1⁄2 | Teaspoon | white pepper (or to taste) |
| 1 | Pinch | nutmeg |
| 1 | Tablespoon | flour (white flour) |
| 1 | Cup | water |
| 1 | Cup | carrot (coarsely grated, about 2 medium sized) |
Instructions
- Melt butter in a large pan over medium high heat. Add kale and saute for about 5-6 minutes, stirring frequently.
- Sprinkle with pepper, nutmeg, and flour. Stir to coat kale with flour. Add water, turn heat to low, and cook, covered, for 6-7 minutes.
- Remove pan from heat, add carrots and mix well. Serve.
Notes
To prepare kale, wash the leaves, cut away the center ribs, along the stems, roll each leaf into 1/4 inch strips.
If you find kale too bitter, substitute it with the same amount of Swiss chard - sweeter flavor and softer texture. Prepare the chard the same way you would kale.
Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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World in pictures
Discover international cuisine, food, and wine a picture at a time.
As in chili, add beans to meat casseroles and stews to make the food go further and add variety.
Remarkable
Small portions of vegetables are served on the side of the main dish, accompanied of potatoes in the French and German cantons and with pasta in the Italian ones.
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