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Cubed potato appetisers
(0 votes)
Health Score:
93 / 100
Difficulty:
moderate
Preparation:
40 min.
Preparation
ready in 4 hrs 55 mins
Calories:
341
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 ⅔ cups purple potatoes (peeled, chopped into approx. 1.5 cm cubes)
- 2 ⅔ cups purple potatoes (peeled, chopped into approx. 1.5 cm cubes)
- 1 bay leaf
- 6 sheets gelatin
- 2 cups vegetable stock
- 3 Tbsps Wine vinegar
- 1 tsp Horseradish (from a jar)
- ⅔ cup Crème fraiche
- 1 fresh garlic clove (peeled, crushed)
- 2 Tbsps Chives (chopped)
- To drizzle
- olive oil
Preparation steps
1.
Cook the potatoes with the bay leaf in boiling salted water for approx. 15 minutes until cooked. Drain thoroughly. Discard the bay leaf.
2.
Soften the gelatine in cold water. Bring the vegetable stock to a boil and season with the vinegar, horseradish, salt and ground black pepper. Remove from the heat. Squeeze the water from the gelatine and dissolve in the stock. Let cool.
3.
Line the terrine bowl with clingfilm and spread the cooled potato cubes in it. Pour the stock over and chill for at least 4 hours in the fridge until firm.
4.
Mix the crème fraîche with the garlic and chives. Turn the terrine out of the bowl, remove the clingfilm and cut into slices. Grind a little black pepper over the terrine and drizzle with olive oil to serve.
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