Mashed Potatoes with Sprouts
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
695
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 199.2 μg | (332 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 196 mg | (206 %) | ||
| Potassium | 1,777 mg | (44 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 23.6 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the topping
- 500 grams Brussels sprouts
- 100 grams Bacon (thinly sliced)
- 2 Tbsps butter (flaked)
Preparation steps
1.
For the topping, trim the sprouts and blanch in salted water for about 8 minutes. Rinse cold and drain.
2.
For the potatoes, peel the potatoes and cook in salted water for 25 minutes. Drain and allow the water to evaporate.
3.
Press the potatoes through a ricer while still hot and combine with the butter and egg yolks. Season with salt, pepper and nutmeg.
4.
Spoon the purée into a pastry bag with a large star nozzle and pipe into a greased baking dish. Distribute the sprouts and bacon over the top and bake in a preheated oven at 220°C (approximately 425ºF) for 15-20 minutes until golden brown. Serve hot.
