Parsnip with Cabbage

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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)
1 serving contains
(Percentage of daily recommendation)
Calories184 kcal(9 %)
Protein4.5 g(5 %)
Fat14.8 g(13 %)
Carbohydrates8 g(5 %)

Ingredients

for
4
Ingredients
500 grams
4 tablespoons
Grated zest and juice of 1 organic Oranges
Salt and Pepper
250 milliliters
500 grams
150 grams
4 tablespoons

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.