Potato Mousse Dumplings with Tomatoes
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
328
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 5.67 g | (6 %) | ||
| Fat | 27.3 g | (24 %) | ||
| Carbohydrates | 19.29 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.99 g | (10 %) |
more nutritional values
| Vitamin A | 288.51 mg | (36,064 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1.19 mg | (10 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 2.08 mg | (17 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 34.9 μg | (12 %) | ||
| Pantothenic acid | 0.34 mg | (6 %) | ||
| Biotin | 5.84 μg | (13 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 29.27 mg | (31 %) | ||
| Potassium | 679.26 mg | (17 %) | ||
| Calcium | 74.86 mg | (7 %) | ||
| Magnesium | 30.99 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.58 mg | (7 %) | ||
| Saturated fatty acids | 12.16 g | |||
| Cholesterol | 58.7 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams potatoes
- 1 Tbsp Pine nuts (toasted)
- 5 Tbsps Basil (finely chopped)
- 125 milliliters cream cheese
- salt (White pepper)
- 100 grams Whipped cream
- 500 grams Tomatoes
- 1 Tbsp balsamic vinegar
- 2 Tbsps olive oil
- Basil (for decorating)
Preparation steps
1.
Scrub potatoes and cook in salted water until tender. Peel and press through the ricer, add pine nuts, basil and cream cheese, season with salt and pepper, mix well. Refrigerate for 2 hours.
2.
Beat cream until stiff and fold into potato mixture.
3.
Cut tomatoes crosswise into slices and arrange on plates, season with salt and pepper, drizzle with oil and vinegar.
4.
With two spoons, make dumplings out of potato mixture and arrange on top of tomatoes. Garnish with basil leaves and serve.
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