Braised Carrots with Millet
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
347
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 30.1 μg | (50 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Millet
- 1 Tbsp grainy Instant vegetable broth
- 750 grams baby carrots
- 1 organic lemon
- 50 grams butter
- 2 tsps honey
- Salt freshly ground pepper
- Lemon balm
Preparation steps
1.
Combine millet with broth and 1.5 (approximately 6 cups) of boiling water and cook for 10-15 minutes, stirring.
2.
Peel and rinse carrots. Rinse lemon, pat dry and peel thinly, then cut lemon peel into fine strips. Squeeze lemon juice.
3.
Heat butter or margarine in a pan and saute carrots for a few minutes, stirring. Add lemon juice, peel and honey and mix well. Cover and cook for 10-15 minutes. Season with salt and pepper. Rinse lemon balm and pluck off leaves. Arrange millet and carrots on plates, sprinkle with lemon balm leaves and serve.
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