Jerusalem Artichoke Salad with Arugula and Egg
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
236
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 21.5 g | (72 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 63.4 μg | (106 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,014 mg | (25 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Jerusalem artichoke
- salt
- 4 eggs
- 1 shallot
- 2 handfuls Arugula
- 2 Tbsps olive oil
- 2 Tbsps Canola oil
- 1 Tbsp White vinegar
- 1 Tbsp lemon juice
- freshly ground peppers
- sugar
Preparation steps
1.
Rinse the Jerusalem artichokes thoroughly and cook covered in a pot with salted water for about 30 minutes. Then drain, let evaporate slightly, peel and cut into slices. Cook the eggs soft as wax. Peel the shallot and finely chop. Rinse the arugula and spin dry. Whisk the two oils with the vinegar and lemon juice in a bowl, add the shallots and season with salt, pepper and a pinch of sugar to taste. Mix the Jerusalem artichokes with the arugula and the dressing, distribute on saucers and serve with the peeled and quartered eggs.
