Baked New Potatoes and Leeks with Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 63.3 μg | (106 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,156 mg | (29 %) | ||
| Calcium | 306 mg | (31 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 800 grams new potatoes
- salt
- 2 stalks Leeks
- 1 garlic clove
- 2 Tbsps butter
- 1 splash dry white wine
- 80 milliliters Vegetable broth
- freshly ground peppers
- 1 handful Spring herb (such as salad burnet, chervil and parsley)
- 120 grams Sliced cheese (such as goat cheese)
Preparation steps
Scrub the potatoes thoroughly, peel and cut into wedges. Transfer to a steamer, season with salt, cover and steam for about 15 minutes.
Meanwhile, trim the leeks, rinse and cut into rings. Peel the garlic and chop finely. Sauté together in butter for 2-3 minutes, stirring. Deglaze with the wine and simmer until almost completely evaporated. Add the broth, season with salt and pepper and cook for 1-2 minutes, until tender.
Rinse the herbs, shake dry, pluck the leaves and chop coarsely.
Let the steam evaporate from the potatoes and stir into the leeks. Season with salt and pepper and sprinkle with 1/2 of the herbs. Cut the cheese into strips, sprinkle over the vegetables, cover and set aside for 1-2 minutes, until melted.
Before serving, sprinkle with the remaining herbs.
