Boiled Potatoes with Three Dips
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1163
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,163 cal. | (55 %) | ||
| Protein | 38.37 g | (39 %) | ||
| Fat | 74.26 g | (64 %) | ||
| Carbohydrates | 104.75 g | (70 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.7 g | (52 %) |
more nutritional values
| Vitamin A | 359.03 mg | (44,879 %) | ||
| Vitamin D | 0.29 μg | (1 %) | ||
| Vitamin E | 7.42 mg | (62 %) | ||
| Vitamin B₁ | 0.48 mg | (48 %) | ||
| Vitamin B₂ | 0.73 mg | (66 %) | ||
| Niacin | 11.15 mg | (93 %) | ||
| Vitamin B₆ | 0.94 mg | (67 %) | ||
| Folate | 148.72 μg | (50 %) | ||
| Pantothenic acid | 1.05 mg | (18 %) | ||
| Biotin | 23.85 μg | (53 %) | ||
| Vitamin B₁₂ | 0.83 μg | (28 %) | ||
| Vitamin C | 106.38 mg | (112 %) | ||
| Potassium | 3,038.84 mg | (76 %) | ||
| Calcium | 609.15 mg | (61 %) | ||
| Magnesium | 175.84 mg | (59 %) | ||
| Iron | 6.95 mg | (46 %) | ||
| Iodine | 1.2 μg | (1 %) | ||
| Zinc | 3.62 mg | (45 %) | ||
| Saturated fatty acids | 26.84 g | |||
| Cholesterol | 108.85 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the tomato dip
- 300 grams Tomatoes
- 250 grams Quark
- 2 Tbsps Whipped cream
- 2 Tbsps scallions
- salt
- freshly ground peppers
- For the olive dip
- 200 grams green Olives (pitted)
- 1 garlic clove
- 100 grams ground almonds
- 2 Tbsps finely chopped parsley
- 1 Tbsp White vinegar
- 80 milliliters olive oil
- salt
- freshly ground peppers
- For the cream cheese
- 250 grams mature Camembert
- 150 grams Crème fraiche
- 1 finely chopped shallot
- 1 finely chopped Pickled cucumber
- salt
- freshly ground peppers
- 1 tsp sweet paprika
Preparation steps
1.
For the potatoes, cook them in their skins for about 20 minutes.
2.
For the tomato dip, rinse the tomatoes, remove the stalks and finely dice. Mix the quark and sour cream until smooth, add the diced tomatoes and chives and season with salt and pepper.
3.
For the olive dip, purée the olives and the garlic and stir in the almonds, vinegar, oil and parsley. Season with salt and pepper.
4.
For the cream cheese, mash the Camembert with a fork and mix well with the crème fraîche. Stir in the finely chopped cucumber and the shallot and season with salt, pepper and paprika.
Serve the potatoes with the dips.
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