Fillet of Lamb with Parsnip Noodles
Fillet of lamb with parsnip noodles - Extra protein and lots of flavor
Healthy, because
Even smarter
Nutritional values
Get rid of your fat with lamb: The L-carnitine in the meat improves fat burning and gets the metabolism going. The essential oil contained in parsnips has a mild antibacterial effect in addition to its typical spicy taste.
Even though parsnips go wonderfully with lamb - unfortunately, the light roots are not always in season. Nevertheless, you can enjoy the dish then, for example, as a substitute with carrot or zucchini noodles.
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 497 μg | (828 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,390 mg | (35 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 242 mg | |||
| Cholesterol | 64 mg |
Ingredients
- Ingredients
- 25 ozs Parsnips
- 8 ozs Spinach (frozen, thawed)
- 2 tsps olive oil
- salt
- peppers
- 14 ozs Lamb fillet (4 fillets of lamb)
- 1 oz roasted Sesame seeds (1 TBSP.)
- 1 purple Daikon cress
Preparation steps
Clean and peel parsnips and cut lengthwise into thin strips using a spiral slicer or peeler. Drain spinach well.
Heat 1 tsp oil in a large frying pan. Stir-fry parsnips in it over medium heat for 4 minutes. Deglaze with 3 tbsp. water and sauté over medium heat for 5 minutes, tossing occasionally, until water has evaporated. Add spinach, mix, saute for 2 minutes and season with salt and pepper.
Rinse lamb fillets, pat dry and season with salt and pepper. Heat remaining oil in a hot frying pan. Sauté fillets in it for about 2 minutes on all sides over medium heat until golden brown and let stand over low heat for 2-3 minutes. Then cut diagonally into slices. Spread parsnip noodles on plates, sprinkle with sesame seeds and arrange lamb fillets on top. Cut daikon cress from the bed and place decoratively over the fillets.
