Directions:
- Mix polenta with stock, cook, stirring continuously, for 20 minutes. Take off heat to cool slightly.
- Put asparagus and sliced leek in a frypan with a little stock. Steam for a few minutes, until leek is softened.
- Add remaining vegetables and beans, stir together to combine.
- Add lemon juice and red wine vinegar, stir.
- Season to taste.
- Just before serving, stir through balsamic and parsley.
- Serve polenta topped with veggie bean mix.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.25 Kcal (1018 kJ) | ||
| Calories from fat | 4.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 1% | |
|---|---|---|---|
| Sodium | 863.44mg | 36% | |
| Potassium | 1398.57mg | 30% | |
| Total Carbs | 44.32g | 15% | |
| Sugars | 13.77g | 55% | |
| Dietary Fiber | 7.01g | 28% | |
| Protein | 15.71g | 31% | |
| Vitamin C | 35.7mg | 60% | |
| Vitamin A | 1mg | 33% | |
| Iron | 4.3mg | 24% | |
| Calcium | 138.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 31.31 Kcal (131 kJ) | ||
| Calories from fat | 0.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 1% | |
|---|---|---|---|
| Sodium | 111.14mg | 36% | |
| Potassium | 180.03mg | 30% | |
| Total Carbs | 5.71g | 15% | |
| Sugars | 1.77g | 55% | |
| Dietary Fiber | 0.9g | 28% | |
| Protein | 2.02g | 31% | |
| Vitamin C | 4.6mg | 60% | |
| Vitamin A | 0.1mg | 33% | |
| Iron | 0.6mg | 24% | |
| Calcium | 17.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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