Potatoes with Cucumber-Sour Cream Topping
(2 votes)
(2 votes)
Potatoes with Cucumber-Sour Cream Topping - Classic dish of savory potatoes and fresh cheese.
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
361
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,494 mg | (37 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 big, floury potatoes
- salt
- lemons
- Cucumber
- 1 red Bell pepper
- 4 Radish
- 400 grams Quark
- 100 grams Sour cream
- peppers
- 1 handful Alfalfa sprouts
Preparation steps
1.
Rinse potatoes and cook in boiling salted water for 30-35 minutes.
2.
Squeeze lemon juice. Rinse and peel cucumber and cut into small cubes. Rinse bell pepper, halve and remove seeds and ribs, cut into small cubes. Cut radishes into thin strips. Combine all vegetables with quark, sour cream and 1 tablespoon of lemon juice, then season with salt and pepper. Rinse sprouts and shake dry.
3.
Place potatoes on 4 plates and split lengthwise, place vegetable and quark mixture inside and garnish with sprouts. Serve.
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