Coated Vegetables
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
248
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 29.3 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,607 mg | (40 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 6 cups carrots (1 to 1 1/2 inches in diameter; peeled, halved lengthwise)
- 6 cups Parsnips (1 to 1 1/2 inches in diameter; peeled; halved lengthwise)
- 4 Tbsps butter (divided)
- 0.333 cup Mustard seed
- ¼ cup pure Maple syrup
- 3 Tbsps Dijon mustard
- salt (to taste)
- peppers (to taste)
Preparation steps
1.
Steam the carrots and parsnips over medium heat until tender, about 8 - 10 minutes. Transfer to paper towels to drain.
2.
Melt 2 tablespoons of butter in small skillet over low heat. Add mustard seeds; cover and cook until the seeds begin to pop, about 2 minutes. Remove from heat. Let stand until popping stops, about 8 minutes.
3.
Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Stir in maple syrup and Dijon mustard. Add carrots and parsnips; toss to coat. Sauté until carrots and parsnips are glazed, about 7 minutes. Add mustard seeds and toss to coat. Season to taste with salt and pepper. Transfer to a serving dish and serve.
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