Carrots with Almonds and Mint
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
180
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 carrots
- ½ small onion
- 2 Tbsps sunflower oil
- ½ tsp Pastry flour
- 50 milliliters Vegetable broth
- 1 lemon
- 50 grams Almond slivers
- 4 sprigs mint
Preparation steps
1.
Rinse and peel the carrots, cutting on a bias. Peel the onion and finely chop.
Heat sunflower oil in a saucepan and sauté the onion and carrot slices. Sprinkle with flour. Pour in vegetable broth, cover and cook for 3 minutes.
2.
Rinse the lemon. Add the zest and juice to the carrots, then add the almond slivers. Rinse the mint, shake dry, pluck leaves and cut into very fine strips. Add mint to taste.
Fill the carrots into bowls and serve garnished with mint.
