Parsley Sauce
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1119
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,119 cal. | (53 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 120 g | (103 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 15.7 mg | (131 %) | ||
| Vitamin K | 281.1 μg | (469 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 601 mg | (15 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 bunches parsley
- 2 Anchovy fillet
- 2 shallots
- 1 garlic clove
- 2 Tbsps Caper
- juice of lemons
- ⅛ l olive oil
- salt (and pepper)
- 2 Tbsps Whipped cream
Preparation steps
1.
Rinse the parsley. Peel the shallots and garlic. Rinse the anchovy fillets under cold water. Finely chop the capers. Place the prepared ingredients in a bowl and mix with the lemon juice.
2.
Mix in the olive oil, stirring constantly. Season to taste with salt and pepper, and let infuse in the refrigerator for 1 hour. Add the sour cream and mix well before serving.
