Carrot Cakes with Pear Puree
Carrot Cakes with Pear Puree - For all the success of vegetarian feast.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 14.2 g | (47 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 205.4 μg | (342 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,083 mg | (27 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 41 g |
Ingredients
- Ingredients
- 400 grams carrots
- 200 grams Oats
- 2 eggs
- 75 grams Potato starch
- salt
- peppers
- Nutmeg
- 5 Pear
- 50 grams sugar
- 150 milliliters dry white wine
- 150 grams Spinach
- 30 grams Walnut
- 3 Tbsps Walnut oil
- 2 Tbsps white balsamic vinegar
- 1 Tbsp Canola oil
Preparation steps
Peel the carrots and finely grate. Mix the oatmeal, cornstarch, and eggs. Season with salt, pepper, and freshly ground nutmeg.
Rinse the pears, cut in half, and core. Set aside 1/2 of the pear. Peel the rest and cut into small pieces.
Caramelize the sugar in a saucepan. Add the pear cubes to the saucepan and deglaze with the wine. Let simmer for 5-8 minutes over low heat. Puree the pear.
Rinse the spinach and spin dry. Cut the remaining pear half into thin strips and mix with the spinach.
For the vinaigrette, chop the walnuts. Whisk together the walnut oil, balsamic vinegar, salt, and pepper. Add the walnuts to the spinach and pear salad.
Form the carrot oat mixture into small balls. Heat the canola oil in a pan. Fry until golden over medium heat for about 5 minutes on each side. Serve with spinach and the pear puree.
