Potatoes with Three Cream Sauces
Nutritional values
(Percentage of daily recommendation)
| Calorie | 757 cal. | (36 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 171 mg | (180 %) | ||
| Potassium | 1,626 mg | (41 %) | ||
| Calcium | 314 mg | (31 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 kilogram waxy potatoes
- For the pepper sauce
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 shallot
- 300 grams Quark
- 100 grams Yogurt (0.1% fat)
- 1 Tbsp green peppers
- 2 Tbsps scallions
- 2 Tbsps Mustard
- salt
- freshly ground peppers
- For the herb sauce
- 1 onion
- 300 grams Quark
- 100 grams Crème fraiche
- 3 Tbsps freshly chopped Fresh herbs (such as parsley, chives, chervil or watercress)
- salt
- freshly ground peppers
- For the cream cheese and smoked salmon sauce
- 200 grams cream cheese
- 100 grams Sour cream
- lemon juice
- 150 grams sliced Smoked salmon
- 2 tsps freshly chopped Dill
- salt
- freshly ground peppers
Preparation steps
Rinse and scrub the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes. (Or 10-15 minutes in a pressure cooker.) Drain well and place in a serving bowl.
For the pepper sauce:
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into very small cubes. Peel the shallot and finely chop. Place the peppers, shallots, quark, yogurt, green pepper, chives and mustard, season with salt and pepper.
For the herb sauce:
Peel and finely chop the onion. Stir in the quark, creme fraiche and herbs, season with salt and pepper.
For the cream cheese with smoked salmon sauce:
In a bowl, beat the cream cheese with the sour cream and the lemon juice until smooth. Finely dice the smoked salmon and fold into the cream cheese mixture along with the dill, season with salt and pepper.
