Brussels Sprouts with Mushrooms and Green Buckwheat
2 servings
Serves
2
By
matthieu
Instructions
1
Boil Brussels sprouts for 10 minutes and drain.
2
Meanwhile chop onion, mushrooms, carrot, sauté in ghee 10–15 minutes until moisture evaporates.
3
Add garlic and spices, lower heat.
4
Add coconut cream and flour.
5
Cut asparagus in halves.
6
Add asparagus and sprouts, stew 5 minutes.
7
Sprinkle herbs and serve (with green or regular buckwheat, or alone).
Nutrition Information
Calories
320
kcal per serving
Protein
9.4
grams
Carbs
21.7
grams
Fats
19.3
grams
Detailed Breakdown
| Saturated Fat | 0.0g |
| Unsaturated Fat | 0.0g |
| Fiber | 11.6g |
| Sugar | 0.0g |
| Sodium | 0.1mg |
| Cholesterol | 0.0mg |
Nutrition Information
(320 cal)
Calories
320
kcal per serving
Protein
9.4
grams
Carbs
21.7
grams
Fats
19.3
grams
Detailed Breakdown
| Saturated Fat | 0.0g |
| Unsaturated Fat | 0.0g |
| Fiber | 11.6g |
| Sugar | 0.0g |
| Sodium | 0.1mg |
| Cholesterol | 0.0mg |
Recipe Information
Created by
matthieu
Created on
December 7, 2025