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Parsley Potatoes and Eggs with Herb Sauce
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 1 hr
Calories:
690
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(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 %) |
more nutritional values
| 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 |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- 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
1.
Rinse the potatoes and boil in salted water for about 30 minutes until tender.
2.
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.
3.
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.
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