Sautéed Root Vegetables

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Sautéed Root Vegetables
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
175
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie175 kcal(8 %)
Protein2.35 g(2 %)
Fat7.36 g(6 %)
Carbohydrates27.32 g(18 %)
Sugar added1.05 g(4 %)
Roughage5.81 g(19 %)
Vitamin A1,073.73 mg(134,216 %)
Vitamin D0 μg(0 %)
Vitamin E2.18 mg(18 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.86 mg(7 %)
Vitamin B₆0.11 mg(8 %)
Folate68.76 μg(23 %)
Pantothenic acid0.69 mg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C20.75 mg(22 %)
Potassium432.72 mg(11 %)
Calcium60.96 mg(6 %)
Magnesium34.53 mg(12 %)
Iron0.72 mg(5 %)
Zinc0.31 mg(4 %)
Saturated fatty acids1.06 g
Cholesterol0 mg

Ingredients

for
6
Ingredients
3 tablespoons vegetable oil
4 ¾ cups carrots (peeled and cut into 1/2" pieces)
4 ½ cups Parsnips (peeled and cut into 1/2" pieces)
¾ cup warm water
1 ½ teaspoons sugar
½ teaspoon salt
salt (to taste)
ground Black pepper (to taste)
1 tablespoon fresh parsley (finely chopped)
How healthy are the main ingredients?
carrotParsnipsugarparsleysaltsalt

Preparation steps

1.
In a large frying pan add oil and heat over medium high heat. Cook carrots and parsnips until golden brown, stirring occasionally, approximately 10 - 12 minutes.
2.
In a small mixing bowl add warm water, sugar and 1/2 teaspoon salt. Stir until salt and sugar have dissolved.
3.
Carefully add water mixture to pan and stir to incorporate (it will steam up!). Reduce heat to medium and cover pan. Continue to cook vegetables, stirring occasionally, until vegetables are tender and liquid has evaporated, approximately 8 - 10 minutes.
4.
Stir in parsley, season with salt and pepper (if desired) and serve.