Carrots with Waffles
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
758
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 758 cal. | (36 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 4.4 mg | (550 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 47.2 μg | (79 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,161 mg | (29 %) | ||
| Calcium | 313 mg | (31 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram carrots (with greens)
- 1 milliliter Vegetable broth (Instant)
- 4 Tbsps Orange juice
- salt
- ¼ tsp Red pepper flakes
- 1 pinch sugar
- Nutmeg
- 2 Tbsps olive oil
- 50 grams grated Emmentaler cheese
- 100 grams soft butter
- 3 eggs
- 200 milliliters milk
- 250 grams Pastry flour
- 1 tsp Lemon peel (zest)
- vegetable oil (for baking)
Preparation steps
1.
Rinse and peel the carrots. Cut off the greens, except for a small tuft of greens.
2.
Bring the broth, orange juice, salt, red pepper flakes, sugar, nutmeg, and olive oil to a boil. Add the carrots and cook covered over medium heat for about 8 minutes. The carrots should be al dente. Save the liquid.
3.
Arrange the carrots on a plate Pour the liquid over the carrots and cover.
4.
For the waffles: Beat the butter until fluffy. Beat the eggs, milk, flour, lemon zest, salt, and cheese until creamy.
5.
Grease a waffle iron. Fill the waffle iron with about 1 1/2 tablespoons of dough. Cook for 3-4 minutes. Serve the carrots with the waffles.
dinner seasonal
