Baked Root Veg with Cumin
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
280
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,308 mg | (33 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 small Parsnips (well scrubbed with tops trimmed)
- ½ cup vegetable oil
- 1 tsp ground Cumin
Preparation
Kitchen utensils
1 Tablespoon, 1 Teaspoon, 1 Paper towel, 1 Small knife, 1 deep bowl, 1 Large knife, 1 Cutting board, 2 Small bowls, 1 Salad spinner, 1 Immersion blender, 1 Wooden spoon, 1 beschichteter Wok, 1 Plastic wrap
Preparation steps
1.
Heat the oven to 220ºC (190º fan) 425ºF, gas 7. Bring a large pan of boiling salted water to a boil.
2.
Cut the parsnips in half lengthways and par-boil for 10 minutes. Meanwhile, place the oil in a large roasting tin and heat in the oven until the oil is smoking.
3.
Drain the parsnips well then carefully add them to the hot oil in the roasting tin. Spoon the oil over the parsnips to ensure they are well coated then season with salt and pepper and roast in the oven for 25 minutes.
4.
Baste the parsnips with the oil, sprinkle over the cumin and return to the oven for 15 minutes or until the parsnips are well browned.
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