Crayfish Tails on Carrots
Crayfish Tails on Carrots - A special treat—perfect as an appetizer or light dinner
Healthy, because
Even smarter
Nutritional values
With one portion of this recipe, you can eat almost 250% of the daily requirement of pro-vitamin A (beta-carotene)! This vitamin is then converted in the body into retinol, the essential component of the visual pigments in the eye.
Grate some lemon or lime on top of this dish before serving for added freshness and depth of flavor.
(Percentage of daily recommendation)
| Calorie | 100 cal. | (5 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 47.8 μg | (80 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 3 carrots
- 1 pc Celery root
- 1 small garlic clove
- ½ tsp fennel seeds
- 1 tsp Mustard seed
- ½ cup fish stock
- 3 sprigs Dill
- 4 ozs cooked crayfish (Fresh or Frozen), or Jumbo Shrimp
- salt
- peppers
Kitchen utensils
Preparation steps
Peel carrots and celery root and cut into narrow strips about 2 inches long.
Peel garlic and finely chop.
Combine carrots, celery root, garlic, fennel seeds, mustard seeds and fish stock in a pot. Bring to a boil, then cover and simmer on low heat until vegetables are tender, 7-8 minutes.
Meanwhile, rinse the dill, shake dry and pluck leaves.
Place crayfish tails on top of vegetables in pot, cover and cook until heated through, about 2 minutes more.
Remove crayfish tails from pot. Stir dill into vegetables, season with salt and pepper, and serve with the crayfish tails.
