Bacon and Potato Parcels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 934 cal. | (44 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,120 mg | (28 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 44.2 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 ½ kilograms potatoes
- 24 slices marbled Bacon
- 3 onions
- 2 shallots
- 250 grams butter
- 200 milliliters dry white wine
- 200 grams Crème fraiche
- salt
- freshly ground peppers
- 6 Tart paking pans
Preparation steps
Peel and rinse potatoes, cut into slices and cover with cold water.
Peel onions and cut into rings. Heat 2 tablespoons of butter in a pan and saute onions until translucent.
Spread each ramekin with 4 slices of bacon placed crosswise.
Pat dry potatoes. Heat about 150 grams (approximately 5 ounces) of butter in a pan and cook potatoes for about 5 minutes. Season with salt. Spread half of potatoes on the bacon, season with pepper adn top each with tablespoons of onion in the middle. Repeat potato and bacon layers, seasoning with salt and pepper as needed, fold in bacon slices. Bake in preheated oven at 220°C (approximatley 425°F) for about 20 minutes.
Combine wine with finely chopped shallots and simmer for 10 minutes, add cream fraîche and season with salt and pepper. Strain sauce through a sieve and whisk in remaining cold butter.
Arrange potato and bacon parcels on plates and garnish with lettuce. Serve accompanied by sauce.
