Roast Parsnips
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
162
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Parsnips
- 2 Tbsps olive oil
- Sea salt
- White pepper
Product recommendation
Can be frozen.
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve
Preparation steps
1.
Peel the parsnips and halve lengthwise. Blanch in boiling, salted water for 5 minutes.
2.
Drain well. Brush a baking tray with oil, sprinkle lightly with pepper and salt and spread the drained parsnips out on the tray. Sprinkle with a little oil and bake in a preheated oven (200°C) for about 15-20 minutes. Serve hot with meat or fish.
