Potatoes Wrapped in Bacon with Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
674
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 674 cal. | (32 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,174 mg | (29 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 27.9 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 750 grams small, waxy potatoes
- 1 Tbsp Caraway
- 150 grams Bacon (sliced)
- 1 Tbsp butter
- 1 head Endive
- 1 Cucumber
- 2 cups Sour cream
- 2 Tbsps lemon juice
- 2 Tbsps chopped Dill
- salt
- freshly ground pepper
Preparation steps
1.
Rinse the potatoes thoroughly under running water. Boil until tender for about 25 minutes, in salt water with caraway seeds. Drain and cool slightly.
2.
Trim and rinse the lettuce. Shake dry and tear into bite-sized pieces. Rinse the cucumber and cut off the ends. Cut in half lengthwise and scrape out the seeds before chopping.
3.
Season the sour cream with salt, pepper and lemon juice. Add chopped dill and cucumber cubes and stir together.
4.
Pat the potatoes dry and wrap with bacon. Fry in butter until crispy.
5.
Distribute the salad on plates and drizzle some cream over it. Place the potatoes on top and serve drizzled with the remaining cream.
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