Potato-Carrot Puree

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Potato-Carrot Puree
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
277
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie277 cal.(13 %)
Protein5 g(5 %)
Fat14 g(12 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A1.7 mg(213 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.8 mg(7 %)
Vitamin K19.4 μg(32 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.4 mg(29 %)
Folate43 μg(14 %)
Pantothenic acid1 mg(17 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C32 mg(34 %)
Potassium986 mg(25 %)
Calcium77 mg(8 %)
Magnesium50 mg(17 %)
Iron2 mg(13 %)
Iodine12 μg(6 %)
Zinc1.1 mg(14 %)
Saturated fatty acids8.8 g
Uric acid42 mg
Cholesterol36 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
600 grams starchy potatoes
4 carrots
salt
120 milliliters hot milk
60 grams butter
Nutmeg
2 garlic cloves
1 Tbsp freshly chopped thyme
How healthy are the main ingredients?
potatothymecarrotsaltNutmeggarlic clove

Preparation steps

1.

Peel the potatoes and carrots and rinse thoroughly. Cook in a pot of boiling salted water for 30 minutes, until tender. Drain the vegetables, then pass through a ricer and let dry slightly. Mix in the milk and 40 g (approximately 1 1/2 ounces) of butter into the vegetables, and stir until a creamy puree has formed. Season to taste with salt and nutmeg. 

2.

Peel and thinly slice the garlic. Heat the remaining butter in a pan, and sauté the garlic. Mix in the thyme, then remove from the heat.

3.

Spread the puree on plates, garnish with the garlic-thyme butter, and serve. 

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