Parsnip Salad with Pear and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 268.9 μg | (448 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 226 μg | (75 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,311 mg | (33 %) | ||
| Calcium | 437 mg | (44 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 400 grams Parsnips
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 1 sprig rosemary
- 250 grams Red cabbage
- 200 grams green Grape (seedless)
- 250 grams Baby spinach
- 4 Radish
- 3 Tbsps White vinegar
- 2 Tbsps Walnut oil
- 1 tsp honey
- 2 Pear
- 200 grams Blue cheese
Preparation steps
Preheat oven to 200°C (approximately 400°F).
Peel, trim and cut parsnips in half lengthwise. Season with salt and pepper and combine with olive oil. Scatter with rosemary and bake, turning occasionally, about 25 minutes. Remove from oven and let cool to room temperature.
Remove outer leaves of cabbage and slice with a vegetable slicer into fine strips. Rinse grapes and pat dry. Rinse spinach and shake dry. Rinse, trim and thinly slice radishes. For the dressing, whisk vinegar with walnut oil, remaining olive oil and honey and season with salt and pepper. Rinse pears, remove cores and cut into eighths.
Divide salad ingredients among small bowls. Coarsely crumble cheese over salads and drizzle with dressing. Serve with a fresh baguette, if desired.
