Carrots with Rosehips
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
219
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 19.5 g | (65 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 90.7 μg | (151 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 799 mg | (841 %) | ||
| Potassium | 739 mg | (18 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Rose hip
- 500 grams carrots
- 50 grams onions
- 10 grams butter
- 100 milliliters Vegetable broth
- ½ Tbsp honey
- Nutmeg
- salt
- peppers (freshly ground)
- 4 Tbsps cream cheese
- 2 Tbsps grated Horseradish (fresh or from a jar)
- 2 Tbsps finely chopped parsley
Preparation steps
1.
Halve rosehips lengthwise. Quarter large rosehips. Remove seeds and strings and rinse thoroughly.
2.
Halve or quarter carrots lengthwise and cut diagonally into 1.5 cm (approximately 1/2 inch) pieces. Peel and finely chop onions. Cook onions in melted butter until translucent.
3.
Add rosehips and cook until translucent. Add carrots, vegetable broth and lemon juice. Cover and simmer until rose hips and carrots are tender, about 8 minutes. Season with honey, nutmeg, salt and pepper.
4.
Stir horseradish with cream cheese.
5.
Divide vegetables among plates, top with cream cheese mixture and serve sprinkled with parsley.
