Cheesy Potatoes with Cubed Pumpkin
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Calories:
243
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 849 mg | (21 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 starchy potatoes about 150 grams (approximately 5 ounces)
- 500 grams Pumpkin (peeled off)
- 50 milliliters White vinegar
- 100 milliliters dry white wine
- 2 Tbsps honey
- 4 slices Oven Cheese 100 grams (approximately 3.5 ounces)
- 2 Tbsps freshly chopped parsley
- salt
- for garnish
- Chives
- pink peppercorns
Preparation steps
1.
Rinse the potatoes thoroughly and boil in water about 30 minutes. Cube the pumpkin. Boil the white wine vinegar, white wine, 50 ml (approximately 1.5 ounces) of water and honey. Add the pumpkin cubes into it. Let simmer for about 15 minutes, then set it aside.
2.
Preheat the oven to 220°C (approximately 425°F) and put in ovenproof bricks.
Cut the cheese into thick slices. Place the cooked potatoes on the hot stones and cover with the cheese slices. Cook for 8-10 minutes until the cheese has melted.
3.
Add the parsley to the pumpkin and season with salt. Take the potatoes from the oven, garnish with chives and peppercorns. Serve with the cubed pumpkin.
