Root Veg Chunky Puree
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
90
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 90 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 462 mg | (12 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Melt the butter in a casserole dish set over a medium heat. Add the celery and turnip and sweat for 15 minutes, stirring occasionally.
2.
Add the stock after 15 minutes and bring to the boil. Reduce to a simmer and cook gently for another 15 minutes until the turnip is soft.
3.
Remove from the heat and puree using a stick blender, making sure you leave some texture.
4.
Season to taste and garnish with the chopped parsley before serving.
