Carrot Cakes with Pear Puree

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Carrot Cakes with Pear Puree

Carrot Cakes with Pear Puree - For all the success of vegetarian feast.

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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
641
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie641 cal.(31 %)
Protein14 g(14 %)
Fat22 g(19 %)
Carbohydrates90 g(60 %)
Sugar added12 g(48 %)
Roughage14.2 g(47 %)
Vitamin A2 mg(250 %)
Vitamin D1.8 μg(9 %)
Vitamin E5.1 mg(43 %)
Vitamin K205.4 μg(342 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin5 mg(42 %)
Vitamin B₆0.4 mg(29 %)
Folate165 μg(55 %)
Pantothenic acid1.5 mg(25 %)
Biotin27.5 μg(61 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C31 mg(33 %)
Potassium1,083 mg(27 %)
Calcium123 mg(12 %)
Magnesium127 mg(42 %)
Iron5.5 mg(37 %)
Iodine16 μg(8 %)
Zinc3.3 mg(41 %)
Saturated fatty acids2.9 g
Uric acid113 mg
Cholesterol109 mg
Complete sugar41 g

Ingredients

for
4
Ingredients
400 grams carrots
200 grams Oats
2 eggs
75 grams Potato starch
salt
peppers
Nutmeg
5 Pear
50 grams sugar
150 milliliters dry white wine
150 grams Spinach
30 grams Walnut
3 Tbsps Walnut oil
2 Tbsps white balsamic vinegar
1 Tbsp Canola oil
How healthy are the main ingredients?
carrotOatsSpinachsugarWalnutWalnut oil

Preparation steps

1.

Peel the carrots and finely grate. Mix the oatmeal, cornstarch, and eggs. Season with salt, pepper, and freshly ground nutmeg.

2.

Rinse the pears, cut in half, and core. Set aside 1/2 of the pear. Peel the rest and cut into small pieces.

3.

Caramelize the sugar in a saucepan. Add the pear cubes to the saucepan and deglaze with the wine. Let simmer for 5-8 minutes over low heat. Puree the pear.

4.

Rinse the spinach and spin dry. Cut the remaining pear half into thin strips and mix with the spinach.

5.

For the vinaigrette, chop the walnuts. Whisk together the walnut oil, balsamic vinegar, salt, and pepper. Add the walnuts to the spinach and pear salad.

6.

Form the carrot oat mixture into small balls. Heat the canola oil in a pan. Fry until golden over medium heat for about 5 minutes on each side. Serve with spinach and the pear puree.