Parsnip with Cabbage
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(0 votes)
Health Score:
93 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
256
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 112 μg | (187 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,054 mg | (26 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Parsnips
- 4 Tbsps 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 Tbsps 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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