Fried Root Vegetables

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Fried Root Vegetables
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
357
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie357 kcal(17 %)
Protein9.15 g(9 %)
Fat10.52 g(9 %)
Carbohydrates64.14 g(43 %)
Sugar added0 g(0 %)
Roughage11.78 g(39 %)
Vitamin A1,769.24 mg(221,155 %)
Vitamin D0 μg(0 %)
Vitamin E1.13 mg(9 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.08 mg(7 %)
Niacin2.46 mg(21 %)
Vitamin B₆0.36 mg(26 %)
Folate72.01 μg(24 %)
Pantothenic acid0.49 mg(8 %)
Biotin1.82 μg(4 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C84.77 mg(89 %)
Potassium1,295.28 mg(32 %)
Calcium100.07 mg(10 %)
Magnesium55.47 mg(18 %)
Iron2.59 mg(17 %)
Zinc0.49 mg(6 %)
Saturated fatty acids4.05 g
Cholesterol15.26 mg

Ingredients

for
4
Ingredients
14 ounces carrots
2 purple Kohlrabi
9 ounces Parsnips
4 small, waxy potatoes
cup vegetable stock
2 tablespoons clarified butter
0.333 cup raisins
½ teaspoon ground ginger
4 tablespoons Sunflower seed
salt
peppers
thyme (to garnish)
How healthy are the main ingredients?
carrotParsnipSunflower seedraisinsgingerKohlrabi
Preparation

Kitchen utensils

1 deep bowl, 1 Hand mixer, 2 Bowls, 1 Small knife, 1 Whisk, 1 Large knife, 1 Wooden spoon, 1 Baking sheet, 1 Parchment paper, 1 Offset spatula, 1 Tea strainer, 1 Oven rack, 1 Peeler, 1 Box grater, 1 Cutting board

Preparation steps

1.
Wash and peel the potatoes and cut into wedges. Steam for about 15-20 minutes, until cooked.
2.
Wash the kohlrabi bulbs and cut into eighths. Peel the carrots and parsnips and halve or quarter lengthwise, depending on thickness.
3.
Heat the clarified butter in a large frying pan and saute the carrots, parsnips and kohlrabi until golden brown. Add the stock and the raisins, cover and cook for about 20-25 minutes, until cooked but still retaining a little bite. Then remove the lid and continue cooking until the liquid has evaporated. Add the potatoes and fry briefly, then season with salt, pepper and ginger. Sprinkle with sunflower seeds and serve garnished with thyme.