Potatoes with mushroom sauce
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 257 μg | (428 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,208 mg | (30 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 50 grams dried Porcini mushroom
- 750 grams small, waxy potatoes
- 250 grams Spinach
- 60 grams fresh, smoked Bacon
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 150 grams Crème fraiche
- 200 milliliters strong Beef broth
- salt
- freshly ground peppers
- 2 Tbsps finely chopped parsley
Preparation steps
Soak the mushrooms in a bowl of hot water. Scrub the potatoes, cover and cook in a little water for 20-25 minutes until done.
Rinse the spinach, pull apart and soak in a little boiling salted water. Quench with cold water and drain well. Chop coarsely.
Cut the bacon into small cubes. Peel and finely chop the onion and garlic.
In a large skillet, melt the butter and fry the bacon briefly. Add the onion and garlic and sauté until transparent. Add the mushrooms with the water. Stir in the Creme fraiche cheese and 150 ml (approximately 2/3 cup) of broth. Simmer uncovered for about 10 minutes, stirring occasionally.
Drain the potatoes. Rinse, peel and cut smaller as needed. Add the potatoes with the spinach into the mushroom sauce and let cook. (If the sauce is too thick, add some more broth.) Season with salt and pepper.
To serve, arrange on plates and sprinkle with parsley.