Potato Savarin with Leeks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 122.9 μg | (205 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 256 μg | (85 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,483 mg | (37 %) | ||
| Calcium | 454 mg | (45 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 750 grams starchy potatoes
- 100 grams Gruyere (whole piece)
- 2 eggs
- 150 grams Sour cream
- 2 tsps dried marjoram
- salt
- freshly ground peppers
- 1 tsp softened butter
- 750 grams Leeks
- 60 grams butter
- 1 garlic clove
- 2 Tbsps white wine
- ⅛ l Vegetable broth
- ⅛ l Whipped cream
- 50 grams smoked ham
- 1 bunch parsley
Preparation steps
Cook potatoes in boiling salted water until tender, then peel and let cool. Coarsely grate potatoes. Grate cheese. Mix eggs and half of the cheese with potatoes and season with salt and pepper. Brush an angel food cake pan (Savarin pan) with butter. Preheat oven to 200°C (approximately 400°F). Spread potato mixture in pan and bake about 35 minutes. Invert onto an ovenproof plate. Sprinkle with remaining cheese and bake 15 minutes more.
Cut leek diagonally into pieces. Heat butter in a pan. Peel, chop and sauté garlic and leek in butter. Deglaze with wine. Add broth and cream, cover and simmer. Cut ham into thin strips. Rinse parsley, shake dry and finely chop. Mix ham and parsley with leeks. Remove Savarin from oven and fill center with cooked leeks.
