Turnip Ragu
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
253
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 808 mg | (20 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 900 grams Turnip
- 8 Cherry tomatoes
- 80 grams peeled Pine nuts
- 2 Tbsps butter
- 100 milliliters dry white wine
- 300 milliliters Vegetable broth
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- Dill (for garnish)
Preparation steps
1.
Peel the turnips and cut into bite-size pieces. Rinse the tomatoes and pat dry.
2.
Toast the pine nuts in a dry hot frying pan, remove from the pan, and set aside.
3.
Melt the butter in the pan, add the turnips, and sauté briefly. Add the wine and deglaze the pan. Add the broth and simmer for 5 to 7 minutes over medium heat.
4.
Using a slotted spoon, transfer the turnips to a bowl. Mash 1/3 of the turnips and mix with the cooking liquid. Season with salt, pepper, and nutmeg. Add the turnip puree to the reserved turnips. Add the tomatoes and pine nuts, toss, and let stand briefly. To serve, spoon onto plates and serve garnished with dill.
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