Green Beans with Pine Nuts and Roasted Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 71.1 μg | (119 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,149 mg | (29 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
For the potatoes, rinse and dry the potatoes thoroughly. Cut the potatoes in half and cut into thick slices. In a large nonstick skillet, heat the butter, add the potatoes and saute, turning occasionally, for about 20 minutes until the potatoes are cooked. Season with salt, pepper and caraway seeds, arrange on a warmed plate and serve sprinkled with parsley.
For the green beans, toast the pine nuts until golden brown in a dry nonstick frying pan. Remove and let cool. Rinse the green beans, trim and blanch for about 6 minutes in boiling salted water, drain, rinse in cold water and drain again. Peel the garlic in half. Saute the garlic in olive oil, add the green beans, thyme and savory and cook everything for another 2 minutes. Mix in the pine nuts, season with salt and pepper and serve the green beans on a preheated plate.
