Polenta with Leeks and Carrots
(1 vote)
(1 vote)
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
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.
