Sautéed Swiss Chard with Roasted Root Vegetables
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
272
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,468 mg | (37 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams carrots (yellow and orange)
- 400 grams Parsnips
- 8 shallots
- 6 garlic cloves
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 250 grams Swiss chard
- 2 Tbsps butter
- 1 splash lemon juice
- 1 Tbsp honey
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.
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