Fine Vegetable Cuisine

Oven Vegetables with Mashed Potatoes

5
Average: 5 (2 votes)
(2 votes)
Oven Vegetables with Mashed Potatoes

Oven vegetables with mashed potatoes - A classic that always tastes good

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
402
calories
Calories

Healthy, because

Even smarter

Nutritional values

If you want to lose weight, you should really eat vegetables. Due to the high fiber and water content, the plants contribute to a lot of volume in the stomach; this makes them the optimal satiety side dish.

Those who do not follow a vegan diet can refine the oven vegetables with some feta. To do this, cut the cheese into small cubes and sprinkle over the vegetables about ten minutes before the end of the cooking time.

1 serving contains
(Percentage of daily recommendation)
Calorie402 cal.(19 %)
Protein8 g(8 %)
Fat11 g(9 %)
Carbohydrates65 g(43 %)
Sugar added0 g(0 %)
Roughage12.3 g(41 %)
Vitamin A3.3 mg(413 %)
Vitamin D0 μg(0 %)
Vitamin E7.1 mg(59 %)
Vitamin K28.5 μg(48 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.8 mg(57 %)
Folate152 μg(51 %)
Pantothenic acid1.9 mg(32 %)
Biotin10.4 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C95 mg(100 %)
Potassium1,923 mg(48 %)
Calcium155 mg(16 %)
Magnesium129 mg(43 %)
Iron5 mg(33 %)
Iodine12 μg(6 %)
Zinc1.8 mg(23 %)
Saturated fatty acids1.8 g
Uric acid107 mg
Cholesterol0 mg
Complete sugar22 g

Ingredients

for
4
Ingredients
14 ozs bunch carrots (with green)
7 ozs Beets
7 ozs beets
1 Sweet potato
3 ½ ozs Swiss chard
salt
peppers
4 Tbsps olive oil
2 sprigs rosemary
2 sprigs thyme
2 scallions
22 ozs floury potatoes
7 ozs vegetable stock
1 Tbsp grainy Mustard
Nutmeg
How healthy are the main ingredients?
potatoolive oilMustardrosemarythymeSweet potato
Preparation

Kitchen utensils

1 Potato ricer

Preparation steps

1.

Clean, wash and peel carrots, leaving some of the green on. Cut carrots lengthwise in the middle, but do not cut through. Clean beet, wash and cut into wedges or slices. Clean, peel and cut sweet potato into thin strips. Clean, wash and roughly chop the chard.

2.

Mix vegetables with salt, pepper and 2 tablespoons olive oil. Wash herbs, shake dry, and add. Bake vegetables in preheated oven at 180 °C / 350 ˚F for about 30 minutes.

3.

Meanwhile, clean, wash and finely chop the spring onions. Wash, peel and dice potatoes and cook in boiling salted water for 20-25 minutes. Then drain.

4.

Mash potatoes in pot with vegetable stock, remaining olive oil and mustard. Season with 1 pinch of freshly grated nutmeg, salt and pepper. Mix in spring onions. Arrange mashed potatoes on plates and arrange vegetables on top.