Beets with Quince
Nutritional values
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 17.2 g | (57 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,342 mg | (34 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 500 grams small Beets
- 4 Quince 500 grams (approximately 1 pound)
- 2 Tbsps butter
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 150 milliliters Vegetable broth
- salt
- freshly ground peppers
- 300 grams Parsnips
- 4 scallions
- 1 Tbsp apple cider vinegar
- ground cilantro
- 2 Tbsps shredded Parmesan
Preparation steps
Rinse the beets and steam for 45 minutes.
Clean the quince with a wet kitchen towel, then peel, quarter, core and cut the quarters into slices. Heat the butter in a pan and saute the quince slices briefly. Drizzle with honey and add the lemon juice and the broth. Season with salt and pepper. Simmer half-covered for 10 minutes. Rinse and peel the parsnips, then cut into finger-thick pieces. Add the parsnips to the quince and cook for 10-15 minutes, adding broth as needed.
Rinse the scallions, cut a little of the green diagonally into rings for garnish and cut the rest into 5-6 cm pieces (approximately 2 inches). During the last 5 minutes of cooking, add the scallions to the vegetables.
Let the beets cool briefly, peel, halve and slice. Add to the vegetables and heat through. Season with vinegar, salt, coriander and pepper.
Distribute into bowls and serve garnished with parmesan and scallions.
