Potatoes with Snow Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,465 mg | (37 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 11 g |
Preparation steps
Scrub the potatoes and cook in skins in salted boiling water for about 20 minutes..
For the sauce, melt 1 tablespoon butter in a saucepan. Stir in flour and cook until lightly browned while stirring. Add 400 ml (approximately 1 3/4 cups) of milk while stirring and simmer for about 15 minutes over low heat, stirring frequently.
Rinse chervil, shake dry and chop coarsely. Reserve a few leaves for garnish.
Trim snow peas, rinse, cut off ends and cut diagonally into 2 cm (approximately 3/4-inch) wide pieces, then blanch in boiling salted water for about 2 minutes. Drain, rinse in cold water and drain well.
Cook the eggs for about 6 minutes, rinse in cold water and peel.
Peel potatoes and keep warm.
Peel shallots and chop finely. Cook shallots in 1 tablespoon butter until translucent, add snow peas and sauté briefly. Add bechamel to the peas, stir in chopped chervil and simmer together for 2-3 minutes. Season with salt, pepper and lemon juice.
Arrange peas with sauce, potatoes and 2 egg halves on each plate. Garnish with chervil leaves.
