Curried Pumpkin and Parsnip Tortillas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 855 mg | (21 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 Parsnips
- 2 Tbsps olive oil
- 3 Tbsps balsamic vinegar
- salt
- freshly ground black peppers
- 200 grams cooked Pumpkin
- 1 ½ centimeters fresh ginger
- 4 Tbsps Mayonnaise
- ½ tsp Curry powder
- 4 Tortillas (about 22 cm in diameter)
- 150 grams cream cheese
- ½ Iceberg lettuce
Preparation steps
Rinse the parsnips, peel, and cut lengthwise into quarters or eighths. In a sauté pan, heat 1 tablespoon olive oil, add the parsnips, and cook until golden brown. Add 1 tablespoon balsamic vinegar to deglaze the pan. Season with salt and pepper.
Chop the pumpkin into small pieces. Peel the ginger and grate fine. In a bowl, stir together the mayonnaise, pumpkin, ginger, and curry. Season with salt and pepper.
Separate the lettuce into leaves, rinse and spin dry, then cut into strips about 1 1/2 cm (1/2 inch) wide. Toss the lettuce with the remaining balsamic vinegar and olive oil. Season with salt and pepper.
In a dry sauté pan, heat a tortilla until soft. Transfer to a work surface, spread evenly with the cream cheese and top with an even layer of the dressed letttuce strips.
Add a layer of the curried pumpkin and top with parsnips. Fold in the sides of the tortilla and, working from the bottom, roll up into a cylinder, pressing lightly to seal. Continue until all of the tortillas are filled and rolled.
To serve, cut the tortillas in half on an angle and arrange on a platter.
