Baked Baby Potatoes with Broccoli
Baked Baby potatoes with broccoli - a colourful and healthy treat for the palate. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The mustard oils in the cress help protect the intestines from fungal infections, which can weaken the immune system.
These baked potatoes with broccoli also taste great cold as a salad.
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 117.8 μg | (39 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 182 mg | (192 %) | ||
| Potassium | 1,237.3 mg | (31 %) | ||
| Calcium | 180.2 mg | (18 %) | ||
| Magnesium | 159.2 mg | (53 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 28.7 μg | (14 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 161.3 mg | |||
| Cholesterol | 0.1 mg |
Ingredients
Preparation steps
Brush the potatoes thoroughly, wash and cut in half. Wash the rosemary, shake dry and pluck the needles. Mix everything with 2 tablespoons of olive oil, salt, and pepper. Place the potatoes on a baking tray covered with baking paper and bake in a preheated oven at 200°C / 390°C for about 30 minutes.
Meanwhile, cut the cress from the bed and puree it with lemon juice and cashewmus using a hand blender, adding water little by little until the sauce has a creamy consistency. Season with salt, pepper and freshly rubbed nutmeg.
Clean and wash the broccoli, cut into bite-sized florets and mix with the remaining olive oil, salt and pepper. Add broccoli florets to the potatoes and bake for another 15 minutes.
Meanwhile, fry the cashews in a pan for 3 minutes over medium heat until slightly browned. Remove and put aside. Clean and wash the radishes and cut them into fine sticks. Clean and wash the spring onions and cut them into rings.
Remove potatoes and broccoli from the oven and arrange on plates. Spread the cashew sauce on top and arrange with cashew nuts, radishes and spring onions.
