Spelt Salad with Parsnips

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Spelt Salad with Parsnips
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
734
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie734 kcal(35 %)
Protein13.49 g(14 %)
Fat38.2 g(33 %)
Carbohydrates95.82 g(64 %)
Sugar added2.1 g(8 %)
Roughage16.74 g(56 %)
Vitamin A2.67 mg(334 %)
Vitamin D0 μg(0 %)
Vitamin E3 mg(25 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.45 mg(12 %)
Vitamin B₆0.2 mg(14 %)
Folate136.84 μg(46 %)
Pantothenic acid1.23 mg(21 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C34.56 mg(36 %)
Potassium774.23 mg(19 %)
Calcium77.05 mg(8 %)
Magnesium60.72 mg(20 %)
Iron4.3 mg(29 %)
Zinc1.22 mg(15 %)
Saturated fatty acids4.76 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
400 milliliters
150 grams
400 grams
1
5 tablespoons
1 teaspoon
4 tablespoons
1 pinch
freshly ground Pepper
1 handful

Preparation steps

1.

Boil the broth. Add the spelt, cover and simmer for about 45 minutes until soft. Then open the pot and allow to cool.

2.

Peel the parsnips and cut into slices. Cook in salted water for about 15 minutes until tender. Rinse cold and drain well.

3.

For the dressing, peel the shallot, chop finely and sauté in some oil until translucent. Remove from the heat and allow to cool. Mix with the mustard, the vinegar and the remaining oil. Season with sugar, salt and pepper.

4.

Rinse the arugula, shake dry and cut into strips. Mix into the dressing along with the spelt and the parsnips and serve.