Pumpkin with Nuts and Goat Cheese
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
17465
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 17,465 cal. | (832 %) | ||
| Protein | 1,270 g | (1,296 %) | ||
| Fat | 1,367 g | (1,178 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 15.1 mg | (1,888 %) | ||
| Vitamin D | 50 μg | (250 %) | ||
| Vitamin E | 32.4 mg | (270 %) | ||
| Vitamin K | 73 μg | (122 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 18.1 mg | (1,645 %) | ||
| Niacin | 290.5 mg | (2,421 %) | ||
| Vitamin B₆ | 4.2 mg | (300 %) | ||
| Folate | 378 μg | (126 %) | ||
| Pantothenic acid | 21.5 mg | (358 %) | ||
| Biotin | 107 μg | (238 %) | ||
| Vitamin B₁₂ | 100 μg | (3,333 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 4,582 mg | (115 %) | ||
| Calcium | 34,650 mg | (3,465 %) | ||
| Magnesium | 1,560 mg | (520 %) | ||
| Iron | 16.6 mg | (111 %) | ||
| Iodine | 215 μg | (108 %) | ||
| Zinc | 235.4 mg | (2,943 %) | ||
| Saturated fatty acids | 881.5 g | |||
| Uric acid | 555 mg | |||
| Cholesterol | 3,600 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Hokkaido pumpkin (about 1 kg)
- 2 stalks Leeks
- 3 Tbsps vegetable oil
- salt
- peppers
- 200 Goat cheese
- 50 grams Walnut
- 4 Tbsps lemon juice
- 1 Tbsp honey
- 1 Tbsp freshly chopped thyme
- ground Turmeric
Preparation steps
1.
Peel pumpkin, cut in half, remove seeds and fibers and cut the flesh into strips. Rinse leeks, trim and cut diagonally into rings. Cook slowly along with the pumpkin in a large skillet in 2 tablespoons oil over medium heat while stirring, about 10 minutes. Season with salt and pepper.
2.
Dice the cheese and chop the walnuts.
3.
Mix the lemon juice with the honey, thyme and the remaining oil.
4.
Arrange vegetables on plates, sprinkle the cheese and nuts on top and drizzle with the sauce. Serve sprinkled with turmeric.
