Creamy Parsnip
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 27 min.
Ready in
Calories:
181
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 727 mg | (18 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Parsnips
- 2 Tbsps Canola oil
- 3 Tbsps lemon juice
- 3 Tbsps dry white wine
- 4 Tbsps Whipped cream
- 1 Tbsp Horseradish cream (from a jar)
- salt
- white peppers
- sugar
- 4 Tbsps scallions
Preparation steps
1.
Rinse the parsnip, peel, halve the larger roots and then slice into thin slices.
2.
Heat the canola oil in a large pan, add the parsnip roots and saute over low heat for 1-2 minutes. Then add the lemon juice and white wine. Cook for 4-5 minutes until al dente.
3.
Now stir in the cream and the horseradish. Season with salt, pepper and sugar and spread into bowls or plates. Allow to cool until lukewarm. Serve sprinkled with chives.
