Ginger and Chile Pepper Carrots
Ginger and Chile Pepper Carrots - Exotically-flavored blend of carrots and cheese works just wonderfully
Healthy, because
Even smarter
Nutritional values
The low-carbohydrate carrot-cheese combination shows that unusual taste compositions do not only pay off on the palate. The orange-coloured root vegetable contributes a valuable vitamin A precursor with cell-protecting carotenoids, and the cheese contains bone-strengthening calcium.
If you prefer less intense tasting cheeses, try the recipe with fresh goat's cheese or low-fat cottage cheese.
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 463 mg | (12 %) | ||
| Calcium | 340 mg | (34 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 11 mg |
Ingredients
- Ingredients
- 4 carrots (100 grams each)
- 1 pc ginger (about 8 grams)
- 1 garlic clove
- 1 red chili pepper
- 1 sprig rosemary
- 1 Organic orange
- 1 Tbsp olive oil
- salt
- peppers
- 1 Tbsp white balsamic vinegar
- ½ bunch parsley
- 2 ozs Camembert
- 2 small Harzer Cheese (about 30 grams)
Kitchen utensils
Preparation steps
Rinse the carrots, peel and cut into quarters lengthwise.
Peel the ginger and garlic. Halve chile pepper, remove the seeds, rinse and chop fine.
Rinse rosemary, shake dry and pluck off the needles.
Rinse orange in hot water and grate about 1 teaspoon zest. Cut in half and squeeze juice.
Heat oil in a non-stick pan. Fry garlic, ginger, chile pepper and rosemary for about 1 minute while stirring.
Add carrots with orange juice and zest and cook over medium heat, stirring frequently until al dente, about 10 minutes. Season with salt, pepper and balsamic vinegar.
Rinse the parsley, shake dry, pluck off the leaves and chop.
Cut camembert and Limburger cheese in slices and arrange decoratively on plates. Add carrots, sprinkle with parsley and serve.
