Directions:
- Parboil the kumara in boiling lightly salted water for 10 minutes, then drain and cube.
- Melt butter in a saucepan, add orange juice, ginger juice, orange zest, kumara and carrots.
- Bring to boil, reduce heat, cover pan and simmer for 10 minutes, until vegetables are tender.
- Remove the lid, turn up heat and boil the liquid in the pan until syrupy,stirring frequently.
- Season to taste.
- Transfer glazed vegetables to a warm serving dish and sprinkle with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.59 Kcal (597 kJ) | ||
| Calories from fat | 17.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 3% | |
|---|---|---|---|
| Cholesterol | 5.08mg | 2% | |
| Sodium | 116.97mg | 5% | |
| Potassium | 803.39mg | 17% | |
| Total Carbs | 29.35g | 10% | |
| Sugars | 16.31g | 65% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 1.95g | 4% | |
| Vitamin C | 60.6mg | 101% | |
| Vitamin A | 1.5mg | 51% | |
| Calcium | 33.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 72.96 Kcal (305 kJ) | ||
| Calories from fat | 8.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.98g | 3% | |
|---|---|---|---|
| Cholesterol | 2.6mg | 2% | |
| Sodium | 59.85mg | 5% | |
| Potassium | 411.06mg | 17% | |
| Total Carbs | 15.02g | 10% | |
| Sugars | 8.35g | 65% | |
| Dietary Fiber | 2.43g | 19% | |
| Protein | 1g | 4% | |
| Vitamin C | 31mg | 101% | |
| Vitamin A | 0.8mg | 51% | |
| Calcium | 17mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
