Colorful Mashed Potatoes 3 Ways

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Colorful Mashed Potatoes 3 Ways
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
505
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie505 cal.(24 %)
Protein12 g(12 %)
Fat27 g(23 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage6.8 g(23 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.7 μg(4 %)
Vitamin E0.8 mg(7 %)
Vitamin K27.4 μg(46 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.5 mg(36 %)
Folate135 μg(45 %)
Pantothenic acid1.7 mg(28 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C61 mg(64 %)
Potassium1,340 mg(34 %)
Calcium149 mg(15 %)
Magnesium90 mg(30 %)
Iron3.5 mg(23 %)
Iodine17 μg(9 %)
Zinc2.1 mg(26 %)
Saturated fatty acids16.7 g
Uric acid93 mg
Cholesterol71 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
1 kilogram starchy potatoes
1 garlic clove
3 Tbsps butter
200 grams Peas (frozen)
200 milliliters Whipped cream
2 Tbsps Basil (chopped)
salt
Nutmeg (freshly grated)
1 Beet (200 g)
Caraway (ground)
1 generous pinch Saffron
100 milliliters milk
1 Tbsp Parmesan (freshly grated)
How healthy are the main ingredients?
potatoWhipped creamBasilParmesangarlic clovesalt

Preparation steps

1.

Rinse potatoes and steam for  about 25 minutes. Peel and press through a potato ricer and divide into three bowls.

2.

Peel garlic and chop finely and sauté in 1 tablespoon butter. Add peas and sauté briefly and pour in about 1/2 of cream. Simmer for about 2-3 minutes and add basil and puree. Stir in 1/3 of potatoes and season with salt and nutmeg.

3.

Peel beet and cut into small cubes and fry in 1 tbsp hot butter. Add the rest of cream and 4 tablespoons of water and cook for about 10-15 minutes until soft. Puree and strain through a sieve. Mix with 1/3 of potatoes and season with salt and cumin.

4.

Soak saffron in the hot milk. Stir milk and saffron and remaining tablespoon butter into potatoes. Add parmesan and season with salt.

5.

Fill a bag and use a round opening to pipe various mashed potatoes in bags into small glasses. Serve.