Carrot Spread
(1 vote)
(1 vote)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
95
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 95 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 515 mg | (13 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams carrots
- salt
- 50 grams green Olives (pitted)
- 2 scallions
- 1 tsp Harissa
- 1 Tbsp lemon juice
- 20 grams Sesame seeds
- 2 tsps coarse Sea salt
Preparation steps
1.
Peel and coarsely chop the carrot. Bring a pot of salted water to a boil. Add the carrots, reduce the heat to low, cover and simmer until soft, about 10 minutes. Drain well. Finely chop the olives. Rinse the scallions and put some green aside for garnish; finely chop the rest and place in a bowl with the olives. Puree the carrots in a blender. Add the olive mixture, the harissa and lemon juice, and mix briefly. Season with salt.
2.
Roast the sesame seeds with sea salt in a dry skillet, stirring 1-2 minutes until golden. Crush the sesame seeds in a mortar or spice mill. Spread the carrot mixture on slices of bread and sprinkle with sesame salt. Serve garnished with scallion greens.
