Sautéed Swiss Chard with Roasted Root Vegetables

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Sautéed Swiss Chard with Roasted Root Vegetables
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
332
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie332 kcal(16 %)
Protein5.11 g(5 %)
Fat16.73 g(14 %)
Carbohydrates44.89 g(30 %)
Sugar added4.31 g(17 %)
Roughage10.48 g(35 %)
Vitamin A3,028.01 mg(378,501 %)
Vitamin D0 μg(0 %)
Vitamin E2.85 mg(24 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.37 mg(11 %)
Vitamin B₆0.28 mg(20 %)
Folate83 μg(28 %)
Pantothenic acid0.8 mg(13 %)
Biotin3.85 μg(9 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C50.76 mg(53 %)
Potassium702.39 mg(18 %)
Calcium123.9 mg(12 %)
Magnesium85.2 mg(28 %)
Iron2.05 mg(14 %)
Zinc0.97 mg(12 %)
Saturated fatty acids5.06 g
Cholesterol15.26 mg

Ingredients

for
4
Ingredients
600 grams carrots (yellow and orange)
400 grams Parsnips
8 shallots
6 garlic
3 tablespoons olive oil
salt
freshly ground peppers
250 grams Swiss chard
2 tablespoons butter
1 splash lemon juice
1 tablespoon honey
How healthy are the main ingredients?
carrotParsnipolive oilhoneyshallotgarlic

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). 

2.

For the roasted root vegetables: Peel the carrots, parsnips, shallots and garlic. Trim then arrange on a baking sheet lined with parchment paper. Drizzle with oil and season with salt and pepper. Roast for about 40 minutes, stirring occasionally. 

3.

Meanwhile, for the Swiss chard: Rinse the chard, trim and blanch in salted boiling water until just wilted. Drain and squeeze out the excess water. Melt the butter in a large frying pan, sauté the chard and season with salt and lemon juice.

4.

Drizzle the honey over the vegetables and roast for another 5 minutes, until slightly caramelized. Serve with the Swiss chard.