Parsnip with Cabbage

Name: Parsnip with cabbage
Total time: 50 min
Yield: 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

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Difficulty:

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Difficulty

Preparation:

50 min.

Preparation

Calories:

184

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(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

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Ingredients

for

servings

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

How healthy are the main ingredients?

Parsnip Napa cabbage olive oil Orange thyme

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Preparation steps

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.

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.