Potato and Vegetable Squiggles
Potato and Vegetable Squiggles - Light snack for children: A new favorite food!
Healthy, because
Even smarter
Nutritional values
One serving covers a good half of the recommended daily amount of provitamin A for children, from which the body produces vitamin A for good vision and healthy skin. In addition, vitamin B6, which is available in 60 percent, promotes the build-up of body protein and thus growth.
If many children come, for example for a birthday party, you can prepare the curls in large quantities: Simply double or triple the amount of dough and bake on several trays one after the other.
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 422 mg | (52,750 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 74 mg |
Kitchen utensils
Preparation steps
Scrub potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes.
Meanwhile, peel carrot and cut into very fine dice.
Chop the olives finely. Peel onion and finely chop.
Melt the butter in another pot. Sauté onions until translucent.
Add carrot, olives and 3-4 tablespoons of water to onions. Cover and simmer over low heat for about 15 minutes (add more water if needed).
Drain the potatoes, peel, return to pan and let dry out. Pass through a potato ricer into a bowl and add carrot mixture.
Whisk together milk with egg in a small bowl, then stir into potato mixture. Season wtih salt and freshly grated nutmeg.
Beat the potato mixture with a whisk until frothy and let cool.
Line a baking sheet with parchment paper.
Put potato mixture into a piping bag fitted with a large rosette tip and pipe circles on the baking sheet. Bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown, about 10 minutes. Serve warm.
