Root Vegetable Sauté
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
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 | 10 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 34.7 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel kohlrabi and carrot. Cut kohlrabi into 1 cm thick (approximately 1/2 inch thick) sticks. Cut carrots lengthwise into quarters, then cut into 3 cm long (approximately 1 inch long) pieces.
2.
Toast sunflower seeds in a dry frying pan. Set aside.
3.
In a frying pan, cook butter and sugar over medium heat, stirring, until melted. Add vegetables and cook, stirring, about 2 minutes. Add sherry, cover and simmer until vegetables are al dente, 8-10 minutes. Season with salt and pepper. To serve, sprinkle vegetables with parsley and sunflower seeds.
