Sweetbreads with Herbs
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 11.3 μg | (377 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 822 mg | (21 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 2,371 mg | |||
| Cholesterol | 530 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 750 grams Sweetbread
- ½ tsp salt
- 5 white peppercorns
- 4 Tbsps lemon juice
- 1 bunch Basil
- thyme
- ½ bunch parsley
- 50 grams butter
- 1 pinch white peppers (freshly ground)
- 1 untreated lemon
Preparation steps
1.
Peel the onion and cut into quarters. Rinse the sweetbreads and remove any fibers or blood vessels. Bring 1 liter of water (approximately 1 quart) to a boil with salt. Add the onions, peppercorns and lemon juice. Add the sweetbreads and cook for 15 minutes.
2.
Rinse the herbs and pat dry. Pluck the basil and thyme leaves from the stems and finely chop the parsley. Put some basil leaves aside for garnish.
3.
Skin the sweetbreads and cut into slices. Heat the butter in a pan and fry the sliced sweetbreads. Add the herbs and season with salt and pepper.
4.
Serve garnished with basil and lemon wedges.
5.
Goes well with a fresh green salad and baguette.
