Cress Potatoes in Cream Sauce

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Cress Potatoes in Cream Sauce
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
461
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie461 kcal(22 %)
Protein13 g(13 %)
Fat27 g(23 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.8 mg(7 %)
Vitamin K5.3 μg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.4 mg(29 %)
Folate59 μg(20 %)
Pantothenic acid1.3 mg(22 %)
Biotin5.6 μg(12 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C46 mg(48 %)
Potassium972 mg(24 %)
Calcium160 mg(16 %)
Magnesium62 mg(21 %)
Iron2.5 mg(17 %)
Iodine19 μg(10 %)
Zinc1.4 mg(18 %)
Saturated fatty acids16.7 g
Uric acid40 mg
Cholesterol70 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
800 grams small, waxy potatoes
salt
40 grams butter
30 grams Pastry flour
250 milliliters Vegetable broth (granulated instant)
250 milliliters milk
200 grams cream cheese
freshly ground pepper
freshly grated Nutmeg
1 Tbsp lemon juice
2 bunches Cress
How healthy are the main ingredients?
potatocream cheeseCresssaltNutmeg

Preparation steps

1.

Rinse the potatoes and cook for about 20 minutes in salted water.

2.

For the sauce, heat the butter and sauté the flour in it. Deglaze with the broth and the milk and simmer over low heat for about 5 minutes. Stir in the cheese and allow it to melt. Season the sauce with salt, pepper, nutmeg and lemon juice.

3.

Drain and peel the potatoes and cut into thin slices. Fold carefully into the sauce and season again to taste. Cut the cress and fold in before serving.