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Ohlajene palčke jikame

Ohlajene palčke jikame
Zabeležil uporabnik @ishowspeed | 3 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 180 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 68 kcal
3% DV
Skupne maščobe 0.2g
0% DV
Enkrat nenasičene maščobe0.0g
Večkrat nenasičene maščobe0.1g
Nasičene maščobe0.0g
Skupni ogljikovi hidrati 16.2g
5% DV
Prehranske vlaknine8.8g
Škrob4.0g
Sladkorji3.4g
Beljakovine 1.3g
3% DV
Rastlinske beljakovine1.3g

O tem

Surova jikama, narezana na palčke; nizkokalorična korenovka z veliko vlakninami, zmerno vsebnostjo ogljikovih hidratov ter zelo malo maščob in beljakovin.

Sestavine

  • jicama

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Holin22.2mg4%
Folna kislina22.0mcg6%
Niacin0.4mg2%
Pantotenska kislina0.2mg5%
Riboflavin0.0mg3%
Tiamin0.0mg3%
Vitamin B60.1mg4%
Vitamin C36.6mg41%
Vitamin K0.5mcg0%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij22.0mg2%
Baker86.0mcg10%
Železo1.1mg6%
Magnezij22.0mg5%
Fosfor33.0mg5%
Kalij270.0mg6%
Selen1.3mcg2%
Natrij7.0mg0%
Cink0.3mg3%

Ohlajene palčke jicame z naravno hrustljavo sladkostjo

Uvod



To je jicama v svoji najčistejši obliki: hladna, čista in tiho osvežilna. Jed je v celoti odvisna od natančnosti reza in temperature, da tekstura ostane čvrsto hrustljava, okus pa svetel in zadržan. Postrežena dobro ohlajena ponuja čvrst, sočen hrustljaj, ki je hkrati eleganten in preprost.

Osnovne informacije o receptu



  • Kategorija jedi: Priprava surove zelenjave

  • Kuhinja ali izvor: Sodobna

  • Vrsta hoda: Predjed ali čistilec neba

  • Količina: 1 porcija

  • Velikost porcije: 180 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 0 minut

  • Skupni čas: 10 minut

  • Zahtevnost: Enostavno


    • Oprema



  • Kuharski nož

  • Deska za rezanje

  • Lupilec za zelenjavo

  • Majhen pladenj ali ohlajen krožnik


    • Sestavine



  • 180 g jicame, olupljene in obrezane


    • Postopek



  • 1. Jicamo položite na desko za rezanje in ji popolnoma odstranite debelo zunanjo lupino, tako da razkrijete bledo meso pod njo. Obrežite vse suhe ali vlaknaste robove, da bo površina čista in enakomerna.


  • 2. Jicamo narežite na enakomerne palčke, vsako približno 1 cm debelo in 6 do 8 cm dolgo. Rezi naj bodo natančni, da bodo kosi videti urejeni in enotni ter bodo pri ugrizu prijetno hrustnili.


  • 3. Palčke razporedite v eni plasti na pladenj ali ohlajen krožnik. Postavite v hladilnik za 10 minut, ravno toliko, da se meso učvrsti in tekstura postane izrazitejša.


  • 4. Jicamo prenesite na servirni krožnik. Končna tekstura mora biti hrustljava, sočna in hladna, z jasno, blago sladkostjo in brez mehkobe v sredici.


    • Serviranje in postrežba



    Jicamo postrezite v zadržani, enakomerni razporeditvi, tako da so palčke poravnane in ne raztresene. Predstavitev naj deluje hladno, minimalistično in natančno ter poudari naravno čistost in hrustljavost zelenjave.

    Profesionalne opombe



  • Enakomerno rezanje je bistveno; neenakomerni kosi poslabšajo tako teksturo kot videz.

  • Ohlajanje pred postrežbo izboljša hrustljavost in jedi da predvideno svežino.

  • Uporabite le popolnoma olupljeno jicamo; kakršna koli preostala lupina bo poslabšala teksturo in okus.
    • VeganskaVegetarijanskaPaleoBrez glutenaBrez mlečnih izdelkovWhole30Uravnotežena
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