Chanterelle Potatoes
Chanterelle Potatoes - An autumn treat from Austria!
Healthy, because
Even smarter
Nutritional values
While this dish is brimming with savory flavor, it's surprisingly low in calories, with only 138 calories per portion.
Use grapeseed oil for frying if possible. Its fatty acids help to normalize elevated blood fat levels and support cardiovascular function.
(Percentage of daily recommendation)
| Calorie | 138 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,084 mg | (27 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 8 waxy potatoes (about 18 oz.)
- salt
- 2 shallots
- 1 carrot
- 1 lb Chanterelle
- ½ bunch flat-leaf parsley
- ½ bunch Chives
- 2 Tbsps vegetable oil
- peppers
- 1 pinch ground paprika (sweet)
Kitchen utensils
Preparation steps
Scrub potatoes and boil in salted water until knife-tender, about 25 minutes. Peel while still hot and let cool.
Peel the shallots, cut in half lengthwise and cut into thin slices.
Peel the carrot. Cut in half lengthwise and cut into thin slices.
Carefully clean chanterelles with a brush. (Rinse briefly and pat dry only if necessary.) Cut large mushrooms in half lengthwise.
Rinse the parsley and chives and shake dry. Pluck parsley leaves and finely chop. Cut chives into thin slices.
Cut the potatoes into thick slices.
Coat the bottom of a large non-stick pan with as slick of oil. Fry potatoes and carrot over low heat until the potato slices are golden brown and crispy. Season with salt and pepper.
At the same time, heat the remaining oil in a second large non-stick pan. Cook chanterelles and shallots over medium heat for 5-6 minutes.
Mix chanterelles, parsley and chives into potato mixture and heat through. Season with paprika, salt and pepper and serve.
