Potato-Celery Root Mash with Sautéed Onions and Soft Boiled Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 63.6 μg | (106 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,230 mg | (31 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Rinse and peel the potatoes and celery root. Cut the potatoes in half and dice the celery root. Boil the potatoes and celery root in salted water for 25-30 minutes, until tender. Heat the milk in a small saucepan and stir in the granulated broth until dissolved. Drain the potatoes and celery root and transfer to a large bowl. Mash the potatoes and celery root with a potato masher while gradually adding the hot milk. Cut the butter into pieces and stir into the mash until smooth and creamy. Season with salt, pepper and nutmeg to taste. Rinse the parsley, pat dry, chop finely and stir into the mash.
Peel the onions and slice thinly. Heat the oil in a large pan and sauté the onions until golden brown. Cook the eggs in simmering water for 5-7 minutes, then rinse under cold water, peel and cut in half. Plate the potato-celery root mash and top with the sautéed onions and soft-boiled egg halves.
