Potatoes with Dip

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Potatoes with Dip
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Difficulty:
easy
Difficulty
Preparation:
1 hr 1 min
Preparation
Calories:
840
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie840 kcal(40 %)
Protein21.01 g(21 %)
Fat71.95 g(62 %)
Carbohydrates42.75 g(29 %)
Sugar added1.05 g(4 %)
Roughage4.7 g(16 %)
Vitamin A378.59 mg(47,324 %)
Vitamin D0 μg(0 %)
Vitamin E0.03 mg(0 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.11 mg(10 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.37 mg(26 %)
Folate121.2 μg(40 %)
Pantothenic acid0.48 mg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C54.36 mg(57 %)
Potassium1,259.88 mg(31 %)
Calcium242.61 mg(24 %)
Magnesium70.28 mg(23 %)
Iron2.57 mg(17 %)
Iodine0.01 μg(0 %)
Zinc1.01 mg(13 %)
Saturated fatty acids33.11 g
Cholesterol156.25 mg

Ingredients

for
4
Ingredients
800 grams new potatoes
3 tablespoons olive oil
Caraway (and salt and pepper)
500 grams Mascarpone
6 tablespoons lemon juice
1 pinch sugar
3 tablespoons Fruit Vinegar
1 teaspoon Mustard
1 bunch Radish
200 grams soybean sprout
1 bunch Cress
How healthy are the main ingredients?
potatoMascarponeRadisholive oilCressMustard

Preparation steps

1.

Rinse the potatoes well and cut in half lengthwise. Grease a baking sheet and lay the potato halves side by side with the cut side up. Brush with oil and season with salt and caraway.

Bake at 180ºC (approximately 350ºF) for 40 minutes.

Combine the mascarpone with 5 tablespoons of lemon juice, 2 tablespoons of vinegar and the mustard. Season with salt, pepper and sugar and mix well.

2.

Rinse the radishes and plane into thin strips. Fold into the mascarpone mixture.

Rinse the sprouts in a colander with boiling water, rinse cold and drain. Mix with the remaining vinegar and lemon juice and season with salt and a pinch of sugar.

Serve the potatoes with the sprouts and dip in separate dishes and showered with cress.