Sautéed Sweetbreads and Beets
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
249
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 1,279 mg | |||
| Cholesterol | 277 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Sweetbread
- salt
- 1 onion
- 2 cloves
- 2 bay leaves
- 2 small Beets
- Pastry flour (for dusting)
- Fat (for sautéing)
- salt
- freshly ground peppers
- 4 Tbsps Horseradish cream
- Cress (for garnish)
Preparation steps
1.
Rinse the sweetbreads. Bring a pot of salted water to a boil. Peel the onion and stud with the cloves and the bay leaf. Place the onion and the sweetbreads into the boiling water, return to the boil, remove from the heat and let stand 15 minutes. Plunge the sweetbreads into a bowl of ice water and drain.
2.
Peel the beets and with a slicer or a mandolin, thinly slice. Heat the butter or oil in a skillet. Cut the sweetbreads into slices, season with salt and pepper and coat with flour. Thread the beet and sweetbreads alternately on wooden skewers. Saute the skewers in the skillet until golden brown. Divide among plates. Spoon a dollop of horseradish cream onto each plate and garnish with fresh cress.
