Potato Gazpacho Shots with Curry Sausage Slices
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(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
150
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 107 mg | (3 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 potato
- 1 shallot
- 1 tsp olive oil
- 100 milliliters vegetable stock
- 100 milliliters Whipped cream
- salt
- freshly ground pepper
- 2 small White sausages
- 2 Tbsps vegetable oil
- Curry powder
- a few leaves of Cress
Preparation steps
1.
For the gazpacho, peel, rinse and finely dice the potato. Peel the shallot and dice finely. Heat olive oil in a small pan and saute the shallot. Add the potato and vegetable stock, and cook for about 15 minutes until the potato turns soft. Puree the potato mixture in a blender, pour in the cream and puree finely. Season the puree with salt and pepper. Chill the gazpacho in refrigerator.
2.
Cut the white sausages into 16 slices. Heat oil in a nonstick skillet and fry the white sausage slices until crisp and brown fry. Sprinkle the sausage slices with curry powder.
Divide the chilled gazpacho equally into small shot glasses and top with some cress. Thread 2 fried sausage slices onto wooden sticks and put on each shot glass. Serve immediately.
