Carrot Spaghetti
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams carrots
- 2 Tbsps lemon juice
- 2 stalks Celery
- 1 sm piece ginger
- 2 Tbsps olive oil
- 100 milliliters white wine
- 30 grams coarsely ground Hazelnuts
- 4 whole Hazelnuts
- 1 Tbsp butter
- 50 milliliters Vegetable broth (from a jar)
- 150 grams Mascarpone
- 4 Tbsps Orange juice
- salt (and pepper)
Preparation steps
1.
Rinse carrots, cut lengthwise into thin slices and cut into thin strips. Rinse celery and cut into thin rings. Peel ginger and chop finely. Mix celery with oil and 2 tablespoons of water and cook for 3 minutes. Add carrots, ginger, wine and salt to taste, cover and simmer 10 minutes.
2.
Toast ground hazelnuts in butter, deglaze with broth and orange juice and fold into the mascarpone. Season with salt and pepper. Arrange vegetables on plates, pour the sauce in the center and garnish with hazelnuts.
