Vegetable Crudités
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
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Added to 9 cookbooks
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A healthy and nutrient-rich veggie platter that makes a perfect starter when served with an appropriate dip or fondue.
Main procedure- Fill a pot with ¾ full of water. Bring to boil and add salt.
- Add the broccoli and cauliflower in the boiling water and boil for about 1 minute.
- Strain the boiled vegetables in a colander.
- Put the boiled vegetables in cold water and drain in a colander.
- Serve the carrot sticks and cucumber sticks raw.
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Nutrient values per serving
Energy | 13 cal |
Protein | 0.7 g |
Carbohydrates | 2.5 g |
Fiber | 1.5 g |
Fat | 0.1 g |
Cholesterol | 0 mg |
Vitamin A | 420.6 mcg |
Vitamin B1 | 0 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 0.3 mg |
Vitamin C | 15.9 mg |
Folic Acid | 9.4 mcg |
Calcium | 21.8 mg |
Iron | 0.4 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 12.6 mg |
Potassium | 60.2 mg |
Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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