Fine Vegetable Cuisine
Sautéed Carrots
(1 vote)
(1 vote)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
110
calories
Calories
Healthy, because
Even smarter
Nutritional values
Carrot vegetables cleverly combined: In order for the body to make the most of the fat-soluble beta-carotene from the carrots, the root vegetables should always be prepared with a little fat. The body converts this bioactive plant substance into vitamin A, which is important for the eyes' vision.
When freshly cooked carrots appear on the table, young and old alike are delighted. If you like your vegetables creamier, you can refine them with a dash of crème fraîche.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 110 cal. | (5 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 489 mg | (12 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the carrots and shallots. Thinly slice the carrots, and finely dice the shallots. Heat the butter in a pan and sauté the shallots. Add the carrots, cover, and cook over medium heat.
2.
Before serving, season with salt, pepper, and a pinch of sugar. Garnish with the parsley.
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