Potatoes and Leeks in Béchamel Sauce
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
347
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 71.6 μg | (119 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,419 mg | (35 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram predominantly waxy potatoes
- 500 grams Leeks
- 1 Tbsp parsley (finely chopped)
- 1 Tbsp Dill (finely chopped)
- 1 Tbsp Chervil (finely chopped)
- 1 Tbsp Lovage (finely chopped)
- 1 onion
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- ⅛ l Vegetable broth
- ⅛ l milk
- salt
- peppers
- 5 Tbsps Whipped cream
Preparation steps
1.
Rinse the potatoes under running water and boil for about 25 minutes. Drain, peel, let cool and then cut into slices.
2.
Trim the leeks, rinse and cut into thin rings, then blanch about 4-5 minutes in boiling salted water. Rinse in cold water and drain well.
3.
Rinse the herbs, shake dry, pluck the leaves from the stems and chop.
4.
Peel the onion and chop finely.
5.
Heat the butter, sauté onions until soft, sprinkle with flour, stir, sauté, then gradually pour in the vegetable broth and milk. Boil gently while stirring for approximately 5 minutes. Season with salt and pepper, then stir in the cream. Add the potatoes together with the leeks and the chopped herbs and mix in gently.
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