Potato and Walnut Dumplings on Chard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 744 cal. | (35 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,472 mg | (37 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 207 mg | (69 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- 150 grams Walnut
- 500 grams Swiss chard
- 100 grams Pastry flour
- 4 Tbsps Semolina flour
- 2 egg yolks
- salt
- Nutmeg (freshly grated)
- 80 grams butter
Preparation steps
Peel the potatoes and cook about 25 minutes in boiling salted water. Toast the walnuts in a dry frying pan until fragrant. Remove from heat, allow to cool and chop coarsely. Rinse the chard, drain, cut off the stems and halve lengthwise. Roughly cut the leaves. Drain potatoes, return to the pot, let evaporate and mash with potato masher. Stir in flour, semolina and egg yolks and season with salt and nutmeg. With moistened hands form walnut-sized dumplings (if the dough is still soft, supplement with 1-2 tablespoons flour). Press 1 teaspoon of the toasted walnuts in the middle of each dumpling, press dough around nuts and cook in boiling salted water for about 15 minutes until dumplings rise to the surface.
Heat 20 grams (approximately 1/4 cup) butter in a large frying pan and cook the chard stems for about 4 minutes. Stir in the leaves and cook for about 2 minutes. Season all with salt and pepper.
Melt the rest of the butter in a small pan and add the remaining walnuts. Arrange the chard on plate, place the dumplings on top and serve drizzled with nut butter.
