Parsley Potatoes and Eggs with Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 27.6 μg | (61 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,098 mg | (27 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 26.7 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 447 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams predominantly waxy potatoes
- salt
- 6 eggs
- 1 onion
- 2 handfuls Fresh herbs (chives, parsley, watercress, chervil, borage, sorrel, burnet)
- 1 tsp hot Mustard
- 150 grams Yogurt (0.1% fat)
- 4 Tbsps Mayonnaise
- 200 grams Whipped cream
- 1 splash lemon juice
- salt
- peppers
- 1 handful parsley
- 50 grams butter
Preparation steps
Rinse the potatoes and boil in salted water for about 30 minutes until tender.
For the herb sauce, hard-boil the eggs for about 10 minutes, rinse cold, peel and chop 2 into small pieces.
Peel and finely chop the onion. Rinse the herbs, shake dry, pluck and finely chop.
Mix the mustard with the yogurt, mayonnaise, sour cream and 2/3 of the herbs and purée in a blender. Stir in the remaining herbs, the chopped eggs and the onion and season with lemon juice, salt and pepper. Transfer to small bowls.
For the parsley potatoes, rinse the parsley, shake dry, pluck the leaves from the stems and finely chop.
Peel the potatoes and melt the butter in a pan. Swirl the potatoes in the butter and mix in the parsley. Season again with a little salt if desired.
Cut the remaining 4 eggs into slices and arrange alongside the potatoes on plates. Serve the herb sauce in a separate dish.
