Hearty Stuffed Onions with Potato Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 813 cal. | (39 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,090 mg | (27 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 10.6 mg | (71 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 35.1 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the onions
- 4 yellow onion
- 2 Tbsps butter
- 300 grams Blood sausage
- salt
- freshly ground peppers
- 1 Tbsp thyme
- 125 milliliters Beef broth (Instant)
- For the potato puree
- 700 grams potatoes
- salt
- freshly ground peppers
- 100 grams Whipped cream
- 8 Tbsps butter
- 1 bunch Fresh herbs
Preparation steps
For the onions: peel onions and cook in lightly salted boiling water for about 15 minutes. Remove with a slotted spoon and drain well. Cut off lids and scoop out insides of onions with a small spoon.
Mash 1/3 of onion pulp. Remove sausage from the casing and cut into cubes. Heat butter in a pan and saute mashed onions for a few minutes, add sausage and saute for a few minutes on high heat. Season with salt, pepper and thyme.
Stuff onions with the mixture nad arrange in a greased baking pan. Add broth to the pan. Cover with aluminum foil and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes.
For the potato puree: peel and rinse potatoes, cut into small pieces and cook in salted water, covered, for about 25 minutes or until tender.
Rinse herbs, shake dry and chop finely. Drain potatoes and let evaporate slightly, add butter and cream and mash with a potato masher until smooth. Season with salt and pepper, add herbs and mix well.
Arrange stuffed onions and potato puree on plates, serve.
