Fine Vegetable Cuisine

Root Vegetables and Pumpkin

with pomegranate seeds and orange
4.9
Average: 4.9 (10 votes)
(10 votes)
Root Vegetables and Pumpkin
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
406
calories
Calories

Healthy, because

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Nutritional values

This dish is a rich source of nutrients, including vitamin C from oranges, beta-carotene from pumpkin, antioxidants from the pomegranate seeds and polyunsaturated fatty acids as well as vitamin E from the walnuts.

If you would like to increase the protein content a little more, add some cooked lentils at the end, or chicken if you're not vegetarian.

1 serving contains
(Percentage of daily recommendation)
Calorie406 kcal(19 %)
Protein9.22 g(9 %)
Fat14.68 g(13 %)
Carbohydrates67.78 g(45 %)
Sugar added0 g(0 %)
Roughage12.01 g(40 %)
Vitamin A1,117.03 mg(139,629 %)
Vitamin D0 μg(0 %)
Vitamin E3.67 mg(31 %)
Vitamin B₁0.55 mg(55 %)
Vitamin B₂0.35 mg(32 %)
Niacin4.37 mg(36 %)
Vitamin B₆0.45 mg(32 %)
Folate123.07 μg(41 %)
Pantothenic acid1.54 mg(26 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C120.66 mg(127 %)
Potassium1,727.81 mg(43 %)
Calcium170.26 mg(17 %)
Magnesium84.51 mg(28 %)
Iron6.9 mg(46 %)
Iodine0.3 μg(0 %)
Zinc1.29 mg(16 %)
Saturated fatty acids1.74 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
18 ounces
18 ounces
18 ounces
4
1
2
2
1
1 handful
2 tablespoons
7 ounces
freshly ground Pepper
2 pinches
2 ounces
Mint leaf (for garnish)

Preparation steps

1.

Peel the pumpkin and scrape out the seeds. Peel the rutabaga and Jerusalem artichokes. Cut pumpkin and rutabaga in thin wedges and divide the Jerusalem artichokes into thick slices. Trim the scallions, rinse and cut into thin rings. Trim, rinse and chop the chile. Peel garlic and flatten with a knife back. Peel the oranges and cut out the fillets. Remove the seeds of the pomegranate. Rinse the mint, shake dry and cut the leaves small.

2.

Heat the oil in a wide saucepan. Cook the scallions, garlic and chile. Add pumpkin, Jerusalem artichoke and rutabaga and douse with the broth. Cover and simmer about 10 minutes, then cook again about 10 minutes without a lid until the liquid has evaporated. Season with salt, pepper and cinnamon. Stir in walnuts, pomegranate seeds, mint and orange slices and heat briefly. Serve in soup plates and garnish with mint leaves.