Potatoes with Dip
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 1 min
Preparation
Calories:
744
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 744 cal. | (35 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,213 mg | (30 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 234 μg | (117 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 34.9 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams new potatoes
- 3 Tbsps olive oil
- Caraway (and salt and pepper)
- 500 grams Mascarpone
- 6 Tbsps lemon juice
- 1 pinch sugar
- 3 Tbsps Fruit Vinegar
- 1 tsp Mustard
- 1 bunch Radish
- 200 grams soybean sprout
- 1 bunch Cress
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.
