Purslane with Cranberries and Parsnip Chips
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
377
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 239.9 μg | (400 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Parsnip
- vegetable oil (for frying)
- salt
- 200 grams Cranberry
- 50 milliliters Vegetable broth
- 100 milliliters Orange juice
- 1 Tbsp honey
- 4 Tbsps Nut oil
- salt
- 250 grams Purslane
Preparation steps
1.
Peel the parsnip and cut or slice into thin slices. Fry in hot oil (170°C, approximately 340°F) 1-2 minutes in portions until golden brown. Drain on paper towels and sprinkle with salt.
2.
Rinse the cranberries and drain. Boil the vegetable stock with the orange juice and the honey, add the cranberries and let simmer 1-2 minutes, then remove from the heat and let cool to lukewarm. Stir in the oil and season with salt.
3.
Trim purslane, rinse, drain well and place on plates. Top with the cranberry dressing and serve garnished with parsnip chips.
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