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Verkoelde jicama-stokkies met bros natuurlike soetheid

Verkoelde jicama-stokkies met bros natuurlike soetheid
Aangeteken deur @ishowspeed | 3 gebruikers hou van hierdie kos | 0 gebruikers het hierdie kos gestoor

Voedingsfeite

Per porsie van 180 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 68 kcal
3% DV
Totale vet 0.2g
0% DV
Mono-onversadigde vet0.0g
Poli-onversadigde vet0.1g
Versadigde vet0.0g
Totale koolhidrate 16.2g
5% DV
Vesel8.8g
Stysel4.0g
Suikers3.4g
Proteïen 1.3g
3% DV
Plantaardige proteïen1.3g

Oor

Rou jicama in stokkies gesny; 'n laekalorie, veselryke wortelgroente met matige koolhidrate en baie min vet of proteïen.

Bestanddele

  • jicama

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Cholien22.2mg4%
Folaat (B9)22.0mcg6%
Niasien (B3)0.4mg2%
Pantoteensuur (B5)0.2mg5%
Riboflavien (B2)0.0mg3%
Tiamien (B1)0.0mg3%
Vitamien B60.1mg4%
Vitamien C36.6mg41%
Vitamien K0.5mcg0%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium22.0mg2%
Koper86.0mcg10%
Yster1.1mg6%
Magnesium22.0mg5%
Fosfor33.0mg5%
Kalium270.0mg6%
Selenium1.3mcg2%
Natrium7.0mg0%
Sink0.3mg3%

Verkoelde Jicama-stokkies met Helder Natuurlike Soetheid

Inleiding



Dit is jicama in sy suiwerste vorm: koel, skoon en stilweg verfrissend. Die gereg berus heeltemal op presisie van snywerk en temperatuur, sodat die tekstuur bros bly en die geur helder en ingetoë bly. Goed verkoel bedien, bied dit 'n ferm, sappige kraak wat net so elegant as eenvoudig is.

Resep-noodsaaklikhede



  • Geregkategorie: Rou groentebereiding

  • Kookkuns of oorsprong: Kontemporêr

  • Gangtipe: Voorgereg of verhemelteverfrisser

  • Opbrengs: 1 porsie

  • Porsiegrootte: 180 g

  • Voorbereidingstyd: 10 minute

  • Gaarmaaktyd: 0 minute

  • Totale tyd: 10 minute

  • Moeilikheidsgraad: Maklik


  • Toerusting



  • Sjefmes

  • Snyplank

  • Groenteskiller

  • Klein skinkbord of verkoelde bord


  • Bestanddele



  • 180 g jicama, geskil en netjies afgesny


  • Metode



  • 1. Plaas die jicama op 'n snyplank en skil die dik buitenste skil heeltemal af, sodat die bleek vleis daaronder blootgelê word. Sny enige droë of veselrige rande weg sodat die oppervlak skoon en egalig is.


  • 2. Sny die jicama in egalige stokkies, elk ongeveer 1 cm dik en 6 tot 8 cm lank. Hou die snitte presies sodat die stukke 'n netjiese, konsekwente vorm het en met 'n skoon kraak geëet kan word.


  • 3. Rangskik die stokkies in 'n enkele laag op 'n skinkbord of verkoelde bord. Verkoel vir 10 minute in die yskas, net lank genoeg om die vleis stewiger te maak en die tekstuur skerper te maak.


  • 4. Plaas die jicama oor na die opdienbord. Die voltooide tekstuur moet bros, sappig en koel wees, met 'n skoon, sagte soetheid en geen sagtheid in die middel nie.


  • Uitplatering en bediening



    Bedien die jicama in 'n ingetoë, egalige rangskikking, met die stokkies in lyn eerder as lukraak versprei. Die aanbieding moet koel, eenvoudig en presies aanvoel, en die groente se natuurlike helderheid en kraak beklemtoon.

    Professionele notas



  • Eenvormige snywerk is noodsaaklik; onreëlmatige stukke verswak beide tekstuur en aanbieding.

  • Verkoeling voor bediening verbeter die kraak en gee die gereg sy bedoelde varsheid.

  • Gebruik slegs jicama wat heeltemal geskil is; enige oorblywende skil sal die tekstuur en geur afstomp.
  • VeganVegetariesPaleoGlutenvrySuiwelvryWhole30Gebalanseerd
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