Potato Skewers with Bay Leaves
Potato Skewers with Bay Leaves - Not only gorgeous in color - the taste is also tempting!
Healthy, because
Even smarter
Nutritional values
Beta-carotene is available here in double the recommended daily dose. On the one hand, it acts as an antioxidant, i.e. it neutralises cell-damaging free radicals and thus protects against diseases. On the other hand, it is converted into vitamin A as required, without which we would not be able to see properly.
If you can't get purple potatoes, that's no problem. Although their colouring ingredients (anthocyanins) are also powerful antioxidants, you'll already get plenty of beta-carotene here. And yellow potatoes are also very healthy!
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,035 mg | (26 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 3 mg |
Ingredients
- Ingredients
- 600 grams small potatoes (preferably purple)
- 1 tsp Walnut oil
- 1 bay leaf
- 1 large onion (about 80 grams)
- 1 garlic clove
- 2 large carrots (about 300 grams)
- 3 stalks Sage
- 70 milliliters Vegetable broth
- salt
- peppers
- coarse Sea salt
- 2 tsps Sour cream
Kitchen utensils
Preparation steps
Peel potatoes and combine in a bowl with the walnut oil.
Rinse bay leaves and shake dry. Halve the potatoes crosswise and thread onto 8 wooden skewers, alternating with the bay leaves (cut large bay leaves in half).
Arrange skewers on a baking sheet lined with parchment paper and roast on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for about 35 minutes, turning occasionally.
Meanwhile, peel the onion and garlic and finely chop both. Peel carrots and cut into thin slices.
Rinse sage, and shake dry. Pluck 4 large leaves and finely chop.
Bring vegetable broth with onion, garlic, carrot and sage to a boil in a pot, cover and cook over low heat cook for about 15 minutes.
Puree the vegetables with an immersion blender, season with salt and pepper and let cool slightly.
Season the potato skewers with sea salt. Stir sour cream into the carrot dip and season again with salt and pepper. Serve skewers with dipping sauce and garnish with remaining sage.
