Sautéed Sweetbreads and Beets

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Sautéed Sweetbreads and Beets
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
249
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie249 cal.(12 %)
Protein19 g(19 %)
Fat14 g(12 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.5 mg(4 %)
Vitamin K4.6 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.1 mg(7 %)
Folate82 μg(27 %)
Pantothenic acid1.2 mg(20 %)
Biotin4 μg(9 %)
Vitamin B₁₂6 μg(200 %)
Vitamin C70 mg(74 %)
Potassium763 mg(19 %)
Calcium32 mg(3 %)
Magnesium36 mg(12 %)
Iron2.8 mg(19 %)
Iodine5 μg(3 %)
Zinc2.3 mg(29 %)
Saturated fatty acids9.8 g
Uric acid1,279 mg
Cholesterol277 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
400 grams Sweetbread
salt
1 onion
2 cloves
2 bay leaves
2 small Beets
Pastry flour (for dusting)
Fat (for sautéing)
salt
freshly ground peppers
4 Tbsps Horseradish cream
Cress (for garnish)
How healthy are the main ingredients?
saltonionclovesCress

Preparation steps

1.

Rinse the sweetbreads. Bring a pot of salted water to a boil. Peel the onion and stud with the cloves and the bay leaf. Place the onion and the sweetbreads into the boiling water, return to the boil, remove from the heat and let stand 15 minutes. Plunge the sweetbreads into a bowl of ice water and drain.

2.

Peel the beets and with a slicer or a mandolin, thinly slice. Heat the butter or oil in a skillet. Cut the sweetbreads into slices, season with salt and pepper and coat with flour. Thread the beet and sweetbreads alternately on wooden skewers. Saute the skewers in the skillet until golden brown. Divide among plates. Spoon a dollop of horseradish cream onto each plate and garnish with fresh cress.

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