Potato Purée with Lamb's Lettuce and Croutons
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(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
557
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 135 μg | (225 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,183 mg | (30 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 300 grams starchy potatoes
- 5 Tbsps Whipped cream
- 1 Tbsp butter
- 1 tsp Truffle oil
- salt
- freshly grated Nutmeg
- Lettuce
- 80 grams lamb's lettuce
- 1 shallot
- 2 Tbsps balsamic vinegar
- 2 Tbsps sunflower oil
- 2 slices white bread
- 1 Tbsp butter
Preparation steps
1.
Rinse the potatoes and boil in salted water for about 30 minutes.
2.
Rinse, trim and drain the lettuce.
3.
For the croutons, remove the crusts from the bread and cut into cubes. Fry in some butter until golden brown and crispy. Drain on paper towels.
4.
For the dressing, peel the shallot and chop very finely. Sauté briefly in some oil, mix in the balsamic vinegar and transfer to a bowl.
5.
Peel the potatoes, press through a ricer and mix with hot cream, butter and truffle oil until creamy. Season with salt and nutmeg.
6.
Mix the dressing into the lettuce.
7.
Spoon the potato purée onto warmed plates and arrange the lettuce on top. Serve showered with croutons.
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