Onion Skewers with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 679 cal. | (32 %) | ||
| Protein | 18.1 g | (18 %) | ||
| Fat | 17.74 g | (15 %) | ||
| Carbohydrates | 125.63 g | (84 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.63 g | (62 %) |
| Vitamin A | 185.8 mg | (23,225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.44 mg | (4 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 5.66 mg | (47 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 196.57 μg | (66 %) | ||
| Pantothenic acid | 1.33 mg | (22 %) | ||
| Biotin | 27.6 μg | (61 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 107.68 mg | (113 %) | ||
| Potassium | 2,575.87 mg | (64 %) | ||
| Calcium | 349.88 mg | (35 %) | ||
| Magnesium | 148.99 mg | (50 %) | ||
| Iron | 3.93 mg | (26 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.25 mg | (28 %) | ||
| Saturated fatty acids | 11.26 g | |||
| Cholesterol | 54.83 mg |
Ingredients
- Ingredients
- 1 kilogram waxy potatoes
- 20 small onions
- 16 Sage
- 40 grams butter
- 2 Cucumber
- 200 grams Sour cream
- 3 Tbsps apple cider vinegar
- 2 Tbsps chopped parsley
- salt (and pepper)
Preparation steps
For the potato salad: Thoroughly scrub the potatoes, peel, rinse and cut into 2 cm (approximately 3/4 inch) thick slices. Cook the potatoes, covered, in a 1/4 litre (approximately 1 cup) of boiling salted water until knife-tender, about 20 minutes.
For the onion skewers: Peel the onions. Rinse the sage and pat dry.
Alternately thread the onions and sage leaves onto 4 wooden skewers. Heat half the butter in a skillet over low heat. Add the skewers and cook, turning frequently, until cooked, about 10 minutes.
For the potato salad: Rinse and chop the cucumbers. In a bowl, whisk the remaining butter with the chopped cucumbers, creme fraiche and vinegar. Stir in the potatoes until thoroughly combined. Season the potato mixture with salt and pepper to taste.
For serving: Season the onion skewers with salt and pepper to taste. Divide between plates and sprinkle with the parsley. Serve with the potato salad.
