Pear, Parsnip & Fourme d’Ambert Tartines recipes

Pear, Parsnip & Fourme d’Ambert Tartines recipes
8 Ingredients
  • 2 (medium) parsnips, thinly shaved lengthwise on a mandoline or with a vegetable peeler
  • 1 tablespoon extra-virgin olive oil
  • salt
  • freshly ground pepper
  • 4 slices (3/4-inch-thick) sourdough bread or eight 3/4-inch-thick slices of baguette, cut on the diagonal
  • 1/4 cup crème fraîche
  • 1 Bosc pear, halved, cored and thinly sliced lengthwise
  • 4 ounces Fourme d'Ambert, rind removed and cheese thinly sliced
Nutrition
734
37% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

42% 28

Saturated

68% 14

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

31% 94

Carbs (net)

- 86

Fiber

32% 8

Sugars

- 15

Sugars, added

- 0

Protein

58% 29

Cholesterol

19% 57

Sodium

57% 1358

Calcium

46% 462

Magnesium

20% 84

Potassium

13% 596

Iron

34% 6

Zinc

34% 4

Phosphorus

66% 461

Vitamin A

17% 156

Vitamin C

14% 13

Thiamin (B1)

90% 1

Riboflavin (B2)

69% 1

Niacin (B3)

47% 8

Vitamin B6

22% 0

Folate equivalent (total)

75% 300

Folate (food)

- 144

Folic acid

- 93

Vitamin B12

26% 1

Vitamin D

2% 0

Vitamin E

15% 2

Vitamin K

20% 24
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