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Labskaus
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 50 mins
Calories:
430
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 14.3 μg | (72 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 887 mg | (22 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 400 grams starchy potatoes
- 1 shallot
- 1 Tbsp butter
- salt
- freshly ground peppers
- 1 bay leaf
- 100 grams Red Beets (jarred)
- 4 Pickled cucumbers (jarred)
- 2 Pickled herring
- 50 milliliters Whipped cream
- Nutmeg
- 2 Tbsps vegetable oil
- 4 eggs
- 4 slices Roast beef
- 1 Tbsp freshly cut parsley
Preparation steps
1.
Peel, rinse and dice potatoes. Peel shallot and finely chop. Sauté potatoes and shallot in hot butter until translucent and season with salt, pepper and bay leaf. Cover with water and let simmer calmly for about 15 minutes.
2.
Dice beetroot and pickled cucumber. Cut pickled herring into strips.
3.
Drain potatoes and collect cooking liquid. Mash potatoes with some cooking liquid and cream to form fine puree. Season with salt and nutmeg.
4.
Fry four eggs in hot oil in a roasting pan and season with salt. Arrange fried eggs on plates with mashed potatoes and all other ingredients and serve sprinkled with parsley.
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