EatSmarter exclusive recipe

Root Vegetable Juice

with Parsley
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Root Vegetable Juice

Root Vegetable Juice - With so much flavor, even veggie-haters can't resist this drink

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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
82
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie82 kcal(4 %)
Protein4 g(4 %)
Fat1 g(1 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A1.5 mg(188 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.2 mg(14 %)
Folate74 μg(25 %)
Pantothenic acid1 mg(17 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38 mg(40 %)
Potassium1,019 mg(25 %)
Calcium154 mg(15 %)
Magnesium56 mg(19 %)
Iron3.3 mg(22 %)
Iodine21 μg(11 %)
Zinc1.8 mg(23 %)
Saturated fatty acids0.1 g
Uric acid73 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
2
Ingredients
4
large Carrots (each about 150 grams)
4
large Parsnips (each about 150 grams)
½
Celery (400 grams)
1 bunch
flat-leaf Parsley
1
In addition: Ice cubes
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Juicer, 1 Peeler

Preparation steps

1.
Root Vegetable Juice preparation step 1

Rinse and peel carrots and cut into pieces.

2.
Root Vegetable Juice preparation step 2

Rinse and peel parsnips and cut into pieces.

3.
Root Vegetable Juice preparation step 3

Rinse celery and remove tough strings, if desired. Chop coarsely.

4.
Root Vegetable Juice preparation step 4

Rinse celery leaves and parsley and shake dry. Set aside some bright, tender celery and parsley leaves for garnish.

5.
Root Vegetable Juice preparation step 5

Rinse lemon with hot water, wipe dry and cut in half. Juice one half and thinly slice the other half. Using an electric juicer, extract juice from carrots, parsnips, remaining celery leaves and parsley. Fill a glass with ice cubes and pour in juice. Stir in lemon juice and sliced lemon. Garnish with reserved celery and parsley leaves and serve immediately.