Carrots and Arugula Puree
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
125
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 125 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 43.8 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams carrots
- salt
- 1 Tbsp sugar
- 150 grams Ricotta cheese
- 1 handful Arugula
- 1 generous pinch ground cumin
- 1 generous pinch ground coriander
- 1 tsp lemon juice
- freshly ground peppers
Preparation steps
1.
Peel and slice the carrots. Blanch in boiling salted water seasoned with the sugar for 8-10 minutes until soft. Puree the cooked carrots with 3-4 tablespoons of the cooking water in a blender or food processor. Let cool, then mix the carrot puree into the ricotta.
2.
Rinse and dry the arugula. Finely chop the arugula, then mix into the carrot-ricotta mixture. Season to taste with cumin, coriander, and lemon juice. Season to taste with salt and pepper, and serve.
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