Baked Carrots with Sesame Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 503.4 μg | (839 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,367 mg | (34 %) | ||
| Calcium | 376 mg | (38 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the oven carrot
- 4 large carrots (or 8 smaller)
- salt
- olive oil
- 1 ½ Tbsps finely chopped Sage
- 2 Tbsps light Sesame seeds
- 2 Tbsps freshly grated Parmesan
- 6 Tbsps Sour cream
- freshly ground peppers
- 500 grams fresh Spinach
- 2 garlic cloves
- freshly grated Nutmeg
- 2 carrots
- 1 Tbsp butter
- 3 Tbsps Sour cream
- 1 Tbsp light Sesame seeds
Preparation steps
Preheat the oven to 200°C (approximately 400ºF).
For the baked carrots, peel the carrots, halve them lengthwise and blanch for 5 minutes in salted water. Remove, rinse cold, drain well and place the cut side up on a greased baking sheet.
Mix the sage with the sesame seeds, Parmesan and 2-3 tablespoons of olive oil.
Season the sour cream with salt and pepper, spread over the carrots and drizzle the sage and sesame oil over the top.
Bake for about 20 minutes until golden brown.
For the side dish, rinse and trim the spinach and shake dry. Separate the garlic and cut into small slices.
Heat some oil in a saucepan and sweat the garlic until soft. Add the spinach, allow to wilt and season with salt, pepper and nutmeg.
Peel and finely grate the carrots and sauté in some butter in a pan.
Stir the sour cream, sesame seeds and grated carrots into the spinach and serve alongside the baked carrots.
