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duchess potatoes
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Preparation:
35 min.
Preparation
ready in 1 hr 15 mins
Calories:
398
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Preheat the oven to 220 ° C top and bottom heat Preheat.
2.
Peel potatoes, chop coarsely and cook in salted water for about 25 minutes or until tender. Drain and let evaporate briefly.
3.
Press through a potato ricer and mix with 50 grams (approximately 1.7 ounce) of butter and egg yolks. Season with salt, pepper and nutmeg.
4.
Place puree into a piping bag with a large star tip and pipe onto a baking sheet greased with oil in rosettes. Brush with remaining melted butter and bake in preheated oven at 220°C (approximately 425°F) for about 10-15 minutes or until golden brown. Remove from the oven and serve.
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