Sautéed Root Vegetables
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
224
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.7 g | (32 %) |
more nutritional values
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,623 mg | (41 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 3 Tbsps 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 tsps sugar
- ½ tsp salt
- salt (to taste)
- ground Black pepper (to taste)
- 1 Tbsp fresh parsley (finely chopped)
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.
