Potatoes with Leek Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 92.3 μg | (154 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,550 mg | (39 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 kilogram small potatoes
- salt
- 2 stalks Leeks
- 2 shallots
- 2 Tbsps butter
- 3 Tbsps Pastry flour
- 250 milliliters milk
- 400 milliliters vegetable stock or Vegetable broth
- 1 bunch parsley
- 2 handfuls Chervil
- freshly ground peppers
- freshly grated Nutmeg
- 1 Tbsp lemon juice
Preparation steps
Brush the potatoes vigorously under running cold water. Place in a saucepan, cover with water and mix in 1 teaspoon of salt. Cover, bring to a boil and cook for about 30 minutes until they are soft.
While the potatoes are cooking, rinse the leeks and cut into thin slices. Peel and finely dice the shallots.
Melt the butter in a large pot and brown the shallots in it. Add the leeks and sauté briefly. Add the flour, sauté lightly, pour in the milk and stock and mix with a whisk until smooth. Simmer over medium heat for 5-7 minutes, stirring regularly.
Rinse the herbs, pluck off the leaves and chop up a few sprigs for garnish. Stir the rest into the sauce and season with salt, pepper, nutmeg and lemon juice. Pour over the potatoes before serving and garnish with the remaining herbs.
Suggestion: Serve with soft-boiled eggs.
