Pear Salad with Baked Parsnips
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
488
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 12.09 g | (12 %) | ||
| Fat | 20.59 g | (18 %) | ||
| Carbohydrates | 66.77 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.2 g | (44 %) |
more nutritional values
| Vitamin A | 197.37 mg | (24,671 %) | ||
| Vitamin D | 0.92 μg | (5 %) | ||
| Vitamin E | 4.77 mg | (40 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.19 mg | (27 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 179.28 μg | (60 %) | ||
| Pantothenic acid | 1.83 mg | (31 %) | ||
| Biotin | 2.19 μg | (5 %) | ||
| Vitamin B₁₂ | 0.68 μg | (23 %) | ||
| Vitamin C | 42.97 mg | (45 %) | ||
| Potassium | 1,108.32 mg | (28 %) | ||
| Calcium | 288.91 mg | (29 %) | ||
| Magnesium | 87.1 mg | (29 %) | ||
| Iron | 1.78 mg | (12 %) | ||
| Iodine | 30.22 μg | (15 %) | ||
| Zinc | 1.21 mg | (15 %) | ||
| Saturated fatty acids | 10.56 g | |||
| Cholesterol | 127.56 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the salad
- 6 medium, peeled Parsnips
- 1 Tbsp olive oil
- Pastry flour
- 2 eggs
- fresh White bread crumbs (for breading)
- Frying oil
- For the dressing
- 3 Tbsps lemon juice
- 75 grams Roquefort cheese
- 1 tsp Tarragon (freshly chopped)
- 150 milliliters Sour cream
- 2 Tbsps Whipped cream
- salt
- freshly ground peppers
Preparation steps
1.
For the salad, brush parsnips with oil and place in a baking dish. Bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes. Allow to cool, then cut into oblong, square pieces.
2.
Put the flour, beaten eggs and breadcrumbs on plates. Dredge the parsnips in flour, then dip in eggs and roll in breadcrumbs. Fry until golden brown in hot cooking oil, drain and keep warm.
3.
For the dressing, mix the ingredients for the dressing in a bowl and puree until smooth. Season to taste.
4.
To serve, distribute lettuce on plates, add pear slices and dressing, top with parsnips and serve garnished with onion.
