Steamed Ginger Carrots
Steamed Ginger Carrots - A refined carrot creation with capers and sour cream
Healthy, because
Even smarter
Nutritional values
This vegetable garnish is truly something special, not only in terms of taste! A varied mix of vitamins and minerals makes sure of that. Fibers are also well represented, accounting for almost a quarter of the daily requirement. These indigestible substances help to keep the intestinal flora functioning.
You can vary this recipe with parsnips or parsley roots instead of carrots.
(Percentage of daily recommendation)
| Calorie | 120 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 331 mg | (8 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 7 mg |
Ingredients
- Ingredients
- 22 ozs carrots
- 2 onions
- 1 pc fresh ginger
- 2 Tbsps Canola oil
- 8 ozs Vegetable broth
- salt
- 1 tsp honey
- 5 stalks parsley
- 6 stalks Chervil
- 4 stalks Dill
- ½ small lemon
- 4 Tbsps Sour cream
- 1 Tbsp Caper (from a jar)
- peppers
Kitchen utensils
Preparation steps
Trim carrots, peel and cut in half lengthwise. Peel onions and ginger and chop finely.
Heat canola oil in a large pot. Saute carrots, onions and ginger over medium heat, stirring frequently, for 5 minutes.
Add vegetable broth to carrot mixture, season with salt and add honey. Cover and cook over medium heat for 12-15 minutes.
Meanwhile, rinse parsley, chervil and dill. Shake dry, pluck leaves or fronds and chop.
Squeeze lemon.
Add sour cream and capers to carrot mixture and let liquid boil with lid slightly ajar. Season with salt, pepper and 1-2 tablespoons lemon juice. Stir in herbs and serve.
