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Warm Turnip-carrot Salad

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Warm Turnip-carrot Salad
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 46 min.
Ready in
Calories:
204
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie204 kcal(10 %)
Protein2.35 g(2 %)
Fat14.4 g(12 %)
Carbohydrates19.5 g(13 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A1,674.34 mg(209,293 %)
Vitamin D0 μg(0 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.95 mg(16 %)
Vitamin B₆0.28 mg(20 %)
Folate43.9 μg(15 %)
Pantothenic acid0.58 mg(10 %)
Biotin5.28 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38.1 mg(40 %)
Potassium616.85 mg(15 %)
Calcium80.7 mg(8 %)
Magnesium29.25 mg(10 %)
Iron0.81 mg(5 %)
Iodine0.07 μg(0 %)
Zinc0.66 mg(8 %)
Saturated fatty acids1.91 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
600 grams
8
Spring carrots
3 tablespoons
4 tablespoons
1

Preparation steps

1.

Rinse and peel the turnips and carrots. Cut the turnips into quarters, then cut into slices. Cut half of the carrots in half lengthwise and finely chop the remaining carrots for the garnish. Cook the halved carrots with the turnips for about 6 minutes, until tender with a slight bite.

2.

For the dressing, mix the vinegar with the oil and season with salt and pepper. Drizzle the vegetables with the dressing and let cool until lukewarm.

3.

Rinse the scallion and cut into thin rings. Mix the scallion and the diced carrots with the salad, season with salt and pepper and serve.