Broad Beans with Fennel and Parsnip
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
175
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 7.64 g | (8 %) | ||
| Fat | 7.24 g | (6 %) | ||
| Carbohydrates | 21.65 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.99 g | (23 %) |
more nutritional values
| Vitamin A | 72.72 mg | (9,090 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.58 mg | (5 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 3.32 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 144.02 μg | (48 %) | ||
| Pantothenic acid | 0.32 mg | (5 %) | ||
| Biotin | 0.03 μg | (0 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 452.17 mg | (11 %) | ||
| Calcium | 43.29 mg | (4 %) | ||
| Magnesium | 58.18 mg | (19 %) | ||
| Iron | 2.65 mg | (18 %) | ||
| Zinc | 0.95 mg | (12 %) | ||
| Saturated fatty acids | 2.45 g | |||
| Cholesterol | 7.63 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- small Fennel bulb
- 1 Parsnip about 60 grams (approximately 2 ounces)
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 1 Tbsp olive oil
- 80 milliliters Vegetable broth (or white wine)
- lemon zest
- 500 grams Fava bean (gepahlt)
- coarse Sea salt
- peppers (freshly ground)
- 2 stalks parsley
Preparation steps
1.
Rinse the fennel and cut into fine strips. Peel and slice the parsnip. Peel and finely dice the shallot and garlic. Fry the fennel and parsnip in a large pan with the butter and the oil for about 5 minutes with the lid closed.
2.
Add the shallot and garlic and cook for another 4 minutes. Add in some broth or wine and the lemon zest. Cook the beans for about 5 minutes until al dente in boiling salted water, then drain.
3.
Add the beans to the other vegetables and fry briefly. Season with salt and pepper. Rinse the parsley, shake dry, chop and add just before serving. Serve in a small bowl.
