Glazed Carrot and Parsnip with Parsley
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
241
calories
Calories
Healthy, because
Even smarter
Nutritional values
These carrots are a great source of beta-carotenes from the carrots, a type of antioxidant which helps protect the body's cells against free radical damage.
If you don't have parsnips, feel free to replace with other types of carrots.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 37.2 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,252 mg | (31 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the carrots and parsnips, cut in half lengthwise and cook in boiling salted water for about 6 minutes. Drain and leave to cool.
2.
Heat butter in a pan and fry the cooked carrots and parsnips in it slowly. Season with salt and pepper. Serve sprinkled with parsley.
3.
(Or grill the carrots and parsnips over oiled aluminum foil on the hot grill.)
