Mashed Potatoes with Broccoli
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
408
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 183.1 μg | (305 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 997 mg | (25 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 650 grams starchy potatoes
- salt
- 50 grams slivered almonds
- 400 grams Broccoli
- 50 grams butter
- 125 grams Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Peel pototatoes, rinse and cook until tender in salted water in 25 minutes. Toast almonds in a dry pan.
2.
Rinse broccoli and divide into florets. Peel broccoli stems and cut into pieces. Sauté florets and stems in 2 tablespoons butter over low heat. Pour in cream, cover and cook broccoli about 5 minutes, then puree.
3.
Drain potatoes, let moisture evaporate a little and press through a ricer while still hot. Fold potatoes into the broccoli puree with remaining butter and 2/3 of the almonds. Season with salt, pepper and nutmeg and serve sprinkled with the remaining almonds.
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