Parsnip with Cabbage
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
184
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 184 kcal | (9 %) | ||
| Protein | 4.5 g | (5 %) | ||
| Fat | 14.8 g | (13 %) | ||
| Carbohydrates | 8 g | (5 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Parsnips
- 4 tablespoons olive oil
- Grated zest and juice of 1 organic Oranges
- thyme
- Salt and peppers
- 250 milliliters Instant vegetable broth
- 500 grams Napa cabbage
- 150 grams button Mushroom
- 4 tablespoons Crème fraiche
Preparation steps
1.
Peel parsnips and halve or quarter depending on size. Heat olive oil in a large, nonstick skillet and fry parsnips. Add orange zest, orange juice and thyme, mix and season with salt and pepper. Add broth, cover and cook for 15-20 minutes.
2.
Rinse cabbage, trim, coarsely chop and cook for 8-10 minutes in pot of boiling salted water. Drain. Trim and halve mushrooms. Add cabbage and mushrooms to the skillet, mix, add creme fraiche, stir and cook for about 5 minutes. Serve while hot.
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