Salad with Parsnips and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 781 mg | (20 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 2 Parsnips
- 6 Tbsps sunflower oil
- salt
- freshly ground peppers
- 80 grams Smoked bacon (mixed)
- 1 Frisée
- 4 Oranges
- 1 Tbsp apple cider vinegar
- 1 tsp liquid honey
- 1 pinch sugar
- 2 Tbsps scallions
Preparation steps
Preheat the oven to 200°C (approximately 400ºF).
Peel the parsnips and cut lengthwise into 3-4 mm thin slices (approximately 1/10 inch). Lay side by side on an oiled baking sheet and brush with oil. Season with salt and pepper and brown in the oven for about 15 minutes.
Cut the bacon into strips and fry in some oil until crispy. Drain on paper towels.
Rinse the lettuce, shake dry and tear into bite-sized pieces. Peel the oranges and cut out the segments. Squeeze out the juice from the remaining pulp and mix with the vinegar, honey and 3-4 tablespoons of oil. Season to taste with sugar, salt and pepper.
Arrange the lettuce on plates along with the orange segments. Drizzle with the dressing and lay the parsnips on top. Distribute the bacon over the salad and serve garnished with chives.
