Potatoes and Pears with Berry Cream
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
14966
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 14,966 cal. | (713 %) | ||
| Protein | 396 g | (404 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 3,160 g | (2,107 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 250.4 g | (835 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 405.9 μg | (677 %) | ||
| Vitamin B₁ | 15.7 mg | (1,570 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 346 mg | (2,883 %) | ||
| Vitamin B₆ | 33 mg | (2,357 %) | ||
| Folate | 3,026 μg | (1,009 %) | ||
| Pantothenic acid | 80.8 mg | (1,347 %) | ||
| Biotin | 82.9 μg | (184 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 3,758 mg | (3,956 %) | ||
| Potassium | 76,672 mg | (1,917 %) | ||
| Calcium | 2,000 mg | (200 %) | ||
| Magnesium | 4,436 mg | (1,479 %) | ||
| Iron | 179.2 mg | (1,195 %) | ||
| Iodine | 693 μg | (347 %) | ||
| Zinc | 85.8 mg | (1,073 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 3,254 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 175 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 potatoes
- salt
- freshly ground peppers
- 150 grams Currants (such as red, white and black, mixed)
- 100 grams Whipped cream
- 2 Tbsps lingonberry
- 1 large onion
- 2 Pear
- 2 Tbsps butter
- 100 grams Blue cheese (such as Roquefort)
Preparation steps
1.
Peel potatoes, rinse and cook in boiling salted water about 25 minutes. Meanwhile clean the currants, rinse and pat dry.
2.
Whip the cream and fold in lingonberries and currants. Season with pepper and chill.
3.
Drain potatoes, let evaporate and cut into slices.
4.
Peel onion, halve and cut into strips. Peel pears, quarter, core and cut into thin wedges.
5.
Heat butter in a large frying pan and slightly cook the onion strips, pear slices and potatoes. Season with salt and pepper and slowly cook about 10 minutes.
6.
Cut cheese small. Sprinkle over the pears and potatoes, cover and continue to cook until the cheese melts. Remove the pan from the heat.
7.
To serve, distribute the pears and potatoes on a warm plate and top with the berry cream.
