Coated Vegetables

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Coated Vegetables
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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)
Calorie248 cal.(12 %)
Protein4 g(4 %)
Fat8 g(7 %)
Carbohydrates39 g(26 %)
Sugar added5 g(20 %)
Roughage9.4 g(31 %)
Vitamin A3 mg(375 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.5 mg(21 %)
Vitamin K29.3 μg(49 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4 mg(33 %)
Vitamin B₆0.5 mg(36 %)
Folate137 μg(46 %)
Pantothenic acid1.4 mg(23 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38 mg(40 %)
Potassium1,607 mg(40 %)
Calcium137 mg(14 %)
Magnesium77 mg(26 %)
Iron2.2 mg(15 %)
Iodine12 μg(6 %)
Zinc2.4 mg(30 %)
Saturated fatty acids4.2 g
Uric acid87 mg
Cholesterol17 mg
Complete sugar22 g

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)
How healthy are the main ingredients?
carrotParsnipMaple syrupsalt

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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