Warm Artichoke and Carrot Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 5.01 g | (5 %) | ||
| Fat | 11.91 g | (10 %) | ||
| Carbohydrates | 20.17 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.71 g | (29 %) |
| Vitamin A | 519.71 mg | (64,964 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.57 mg | (5 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 1.69 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 107.4 μg | (36 %) | ||
| Pantothenic acid | 0.63 mg | (11 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 28.8 mg | (30 %) | ||
| Potassium | 662.73 mg | (17 %) | ||
| Calcium | 100.4 mg | (10 %) | ||
| Magnesium | 91.8 mg | (31 %) | ||
| Iron | 2.18 mg | (15 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7.24 g | |||
| Cholesterol | 30.53 mg |
Ingredients
- Ingredients
- 4 small Artichoke
- ½ lemon (juiced)
- salt
- 12 Baby carrots
- ½ red Daikon radish
- 4 Tbsps butter
- 5 Sage
- 2 Tbsps balsamic vinegar
- freshly ground peppers
- coarse Sea salt
Preparation steps
Rinse and peel artichokes. Remove any hard leaves and leaf tips. Cut cleaned artichokes lengthwise into quarters and sprinkle immediately with lemon juice. Rinse carrots, leaving little green parts. Cook artichokes and carrots in boiling salted water for about 4-5 minutes or until soft. Drain and let cool.
Peel and rinse radish, cut into long thin slices. Blanch in boiling salted water for 1-2 minutes, drain and rinse in cold water, drain again. Wrap radish slices around carrots and artichoke quarters, secure with toothpicks.
Heat butter in a pan. Saute sage leaves for about 2-3 minutes, remove from the pan and cool butter unitl lukewarm. Add vinegar and season with pepper. Toss carrots and artichokes in spiced butter and arrange on plates, drizzle with remaining spiced dbutter (remove toothpicks). Sprinkle with coarse salt and garnish with fresh sage leaves and some leeks. Serve.
