Parsnip, Potato and Chicken Mash
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,036 mg | (26 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ bunch Basil
- 6 Tbsps Canola oil
- 250 grams starchy potatoes
- 500 grams Parsnips
- 150 grams boneless chicken
- 100 milliliters white Grape juice
Preparation steps
1.
Rinse the basil and shake dry. Pluck the leaves, transfer to a bowl, add the oil, stir to combine and refrigerate. Peel and chop the potatoes and parsnips.
2.
Rinse the meat, pat dry and chop. In a saucepan, bring the potatoes, parsnips, meat, grape juice and 100 ml (approximately 1/2 cup) of water to a simmer and cook until the vegetables are soft, about 20 minutes. Puree with an immersion blender. Strain the basil oil through a coffee filter.
3.
Top each serving with 1 tablespoon of the basil oil and stir to combine.
