Garlic and Olive Oil Potato Spread
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation
Calories:
220
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 553 mg | (14 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams waxy potatoes
- 4 garlic cloves
- 2 Tbsps olive oil
- 100 grams Whipped cream
- 1 bunch Chives
- salt
- peppers
Preparation steps
1.
Peel the potatoes and garlic and cook in boiling salted water for about 25 minutes, until the potatoes are tender.
2.
Drain well, allow to cool slightly, then press through a potato ricer. Stir in the olive oil and whipping cream and season with salt and pepper.
3.
Refrigerate for about 2 hours, until well chilled. Rinse and finely chop the chives. Serve the potato spread on sliced white bread and garnish with chopped chives.
