Braised Radish with Leaves
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
221
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 488 mg | (12 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 28 ozs Radish (with leaves if you wish)
- ⅓ cup butter
- 2 Tbsps sugar
- 4 Tbsps dry sherry
- ¼ cup vegetable stock (as necessary)
- salt
- freshly ground Black pepper
- parsley (to garnish)
Preparation steps
1.
Trim and wash the radishes and cut off the leaves (but cook them with the radishes if you wish). Halve any very large radishes.
2.
Melt the butter in a frying pan, add the sugar and stir over a medium heat until the sugar has dissolved. Add the radishes and fry, stirring, for 2 minutes. Then add the sherry, cover and cook for 8-10 minutes until al dente (if you are using the leaves, they should be added 2 minutes before the end of cooking time). Stir occasionally and add a little stock if necessary. Season with salt and pepper. Serve garnished with parsley (optional).
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