Radicchio with Carrots and Kumquats
Nutritional values
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 75.5 μg | (126 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 949 mg | (24 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 organic Orange
- 100 grams cream cheese
- 100 grams Yogurt (0.1% fat)
- 1 tsp honey
- 1 tsp Curry powder
- 1 pinch Saffron
- salt
- freshly ground peppers
- 500 grams carrots
- 2 Tbsps Canola oil
- 100 grams Kumquat
- 1 Radicchio
- 2 handfuls Watercress
- 200 grams cooked ham (sliced)
Preparation steps
Rinse the orange in hot water, pat dry, grate the peel finely and remove some zest for garnish. Mix cream cheese with the yogurt, a little orange zest, honey, curry and saffron. Season with salt and pepper.
Rinse carrots, peel and cut diagonally in about 1/2 cm (approximately 1/4-inch) thick slices. Heat oil in a pan and sauté the carrots. Add the orange juice and a little orange zest and cook until al dente, 3-5 minutes. Meanwhile, rinse the kumquats, slice and mix into the carrots during the last 2-3 minutes of cooking. Remove from heat and let cool slightly. Remove leaves from the radicchio, rinse, spin dry and tear into small pieces. Rinse the watercress and shake dry. Cut the ham into strips. Arrange radicchio, watercress and ham on plates. Place the carrots with the kumquats on top. Garnish with remaining orange zest and serve with the cream cheese dip.
