Roasted Parsnips with Garlic
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
171
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,105 mg | (28 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Parsnips
- 2 Tbsps Canola oil
- 3 fresh garlic cloves
- salt
- freshly ground peppers
- 3 centimeters fresh Horseradish
- ½ tsp cilantro
- ½ tsp fennel seeds
- 1 tsp lemon juice
- freshly chopped parsley (for garnish)
Preparation steps
1.
Peel the parsnips and cut into finger thick wedges. Heat the oil in a skillet, and sauté the parsnips until golden brown, about 5 minutes. Peel and finely dice the garlic. Add to the pan and sauté until golden brown. Season to taste with salt and pepper. Add a little water to the pan, cover halfway, and cook for 10 minutes until tender. The water should be almost be evaporated after the end of the cooking time.
2.
Peel and finely grate the horseradish. Crush the coriander and the fennel seed in a mortar. Mix the coriander, fennel, and horseradish into the parsnips. Season to taste with salt, pepper, and lemon juice. Transfer the parsnips into bowls.
3.
Garnish with the parsley, and serve.
