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Lemon Salsify
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 50 mins
Calories:
206
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 46.9 g | (156 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 16.2 mg | (135 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,060 mg | (27 %) | ||
| Calcium | 251 mg | (25 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 36 ozs Salsify
- 3 lemons
- 3 shallots
- 1 Tbsp butter
- 9 ozs milk
- 7 ozs Vegetable broth
- salt
- 1 pinch freshly ground Nutmeg
- 8 ozs Whipped cream
- 2 egg yolks
- 2 Tbsps Lemon balm
Preparation steps
1.
Put on rubber gloves. Peel salsify under running water and cut into pieces. Rinse lemons with hot water and zest 1 lemon. Juice second lemon. Put salsify in a bowl and cover with water.
2.
Peel and mince shallots. Melt butter in a saucepan and sauté shallots. Drain salsify and add to pan. Pour in milk and vegetable stock and simmer for about 25 minutes until salsify are soft. Season with salt, nutmeg and lemon juice. At the end of cooking, combine cream and egg yolks and add to salsify mixture. Stir well and do not allow to boil. Rinse and mince lemon balm. Cut remaining lemon into wedges.
3.
Plate salsify, sprinkle with lemon balm and garnish with lemon zest and lemon wedges.
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