Fried Root Vegetables
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 1,711 mg | (43 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
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.
