Potatoes and Leeks in Béchamel Sauce

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Potatoes and Leeks in Béchamel Sauce
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
347
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie347 cal.(17 %)
Protein10 g(10 %)
Fat12 g(10 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.2 mg(10 %)
Vitamin K71.6 μg(119 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin6 mg(50 %)
Vitamin B₆0.8 mg(57 %)
Folate174 μg(58 %)
Pantothenic acid1.4 mg(23 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C82 mg(86 %)
Potassium1,419 mg(35 %)
Calcium167 mg(17 %)
Magnesium83 mg(28 %)
Iron3.5 mg(23 %)
Iodine24 μg(12 %)
Zinc1.7 mg(21 %)
Saturated fatty acids7.3 g
Uric acid138 mg
Cholesterol30 mg
Complete sugar8 g

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
l Vegetable broth
l milk
salt
peppers
5 Tbsps Whipped cream
How healthy are the main ingredients?
potatoLeekWhipped creamparsleyDillonion

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.