Potato Endive Puree

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(2 votes)
Potato Endive Puree
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
248
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie248 cal.(12 %)
Protein6 g(6 %)
Fat9 g(8 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.3 mg(3 %)
Vitamin K5.2 μg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.4 mg(29 %)
Folate51 μg(17 %)
Pantothenic acid1.1 mg(18 %)
Biotin4.9 μg(11 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C41 mg(43 %)
Potassium913 mg(23 %)
Calcium102 mg(10 %)
Magnesium56 mg(19 %)
Iron2 mg(13 %)
Iodine15 μg(8 %)
Zinc1.2 mg(15 %)
Saturated fatty acids5.6 g
Uric acid36 mg
Cholesterol22 mg
Complete sugar5 g

Ingredients

for
4
For the puree
800 grams starchy potatoes
salt
1 Endive (300-400 grams)
250 milliliters milk
2 Tbsps butter
Nutmeg
How healthy are the main ingredients?
potatosaltEndiveNutmeg

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). Combine the nuts with the oil, honey and spices. Place on a baking sheet lined with parchment paper and bake until golden brown, about 10 minutes. Allow to cool and chop coarsely.

2.

Rinse the potatoes, peel, and cut into pieces and cook in salted water until tender, 15-20 minutes. Meanwhile, rinse the endive, shake dry and cut into small pieces. Warm the milk. Drain the potatoes and mash with the milk and butter into a creamy puree. Season with salt and nutmeg and mix in the endive. Serve sprinkled with the nuts to taste.

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