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Polenta with Leeks and Carrots
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Health Score:
93 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 315 cal. | (15 %) | ||
Protein | 7 g | (7 %) | ||
Fat | 17 g | (15 %) | ||
Carbohydrates | 34 g | (23 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 8.2 g | (27 %) |
more nutritional values
Vitamin A | 1 mg | (125 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 3.2 mg | (27 %) | ||
Vitamin K | 74.5 μg | (124 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.2 mg | (18 %) | ||
Niacin | 2.8 mg | (23 %) | ||
Vitamin B₆ | 0.5 mg | (36 %) | ||
Folate | 144 μg | (48 %) | ||
Pantothenic acid | 0.6 mg | (10 %) | ||
Biotin | 7.8 μg | (17 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 40 mg | (42 %) | ||
Potassium | 630 mg | (16 %) | ||
Calcium | 109 mg | (11 %) | ||
Magnesium | 49 mg | (16 %) | ||
Iron | 2.3 mg | (15 %) | ||
Iodine | 14 μg | (7 %) | ||
Zinc | 1.5 mg | (19 %) | ||
Saturated fatty acids | 2.5 g | |||
Uric acid | 115 mg | |||
Cholesterol | 0 mg | |||
Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the polenta:
- 2 carrots
- salt
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 500 milliliters Vegetable broth (Granulated instant)
- 150 grams Cornmeal
- 1 bowl Organic lemons (Zest and juice)
- peppers
- 1 tsp finely chopped Tarragon
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Preparation steps
1.
Peel carrots and chop finely. Blanch in salted water for 3 to 4 minutes, then drain. Peel shallot and garlic and chop finely. Heat olive oil in a pan. Sauté shallots and garlic. Pour in broth and stir in cornmeal. Stir over low heat for 8 to 10 minutes. Add lemon juice and zest. Season with salt and pepper to taste. Stir in tarragon and carrots.
2.
Rinse leeks, clean and cut into finger-length pieces. Heat olive oil in a nonstick pan. Sauté leeks for 5 to 8 minutes. Season with salt and pepper to taste. Plate sautéed leeks with polenta on the side. Garnish with tarragon before serving.
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