Pretzel Pancakes with Creamed Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 14.29 g | (15 %) | ||
| Fat | 33.04 g | (28 %) | ||
| Carbohydrates | 23.37 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.12 g | (24 %) |
| Vitamin A | 1,514.78 mg | (189,348 %) | ||
| Vitamin D | 1.05 μg | (5 %) | ||
| Vitamin E | 3.64 mg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.45 mg | (41 %) | ||
| Niacin | 4.22 mg | (35 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 277.54 μg | (93 %) | ||
| Pantothenic acid | 1.01 mg | (17 %) | ||
| Biotin | 4.13 μg | (9 %) | ||
| Vitamin B₁₂ | 0.76 μg | (25 %) | ||
| Vitamin C | 65.48 mg | (69 %) | ||
| Potassium | 1,015.28 mg | (25 %) | ||
| Calcium | 331.45 mg | (33 %) | ||
| Magnesium | 112.32 mg | (37 %) | ||
| Iron | 3.33 mg | (22 %) | ||
| Iodine | 27.21 μg | (14 %) | ||
| Zinc | 1.73 mg | (22 %) | ||
| Saturated fatty acids | 20.25 g | |||
| Cholesterol | 130.88 mg |
Ingredients
- Ingredients
- 1 small carrot
- 50 grams Celery root
- 1 garlic clove
- 1 sheet Savoy cabbage
- ½ Fennel bulb
- 2 scallions
- 3 Tbsps butter
- salt
- freshly ground peppers
- 2 Pretzel (soft)
- 100 milliliters milk
- 1 egg
- 1 Tbsp freshly chopped parsley
- 2 Tbsps Pastry flour
- 2 Tbsps clarified butter
- 300 grams Spinach
- 1 shallot
- 100 milliliters Whipped cream
- 100 grams Blue cheese
- Nutmeg
Preparation steps
Peel and mince carrot and garlic. Rinse and mince celery and fennel. Rinse cabbage, shake dry and chop. Rinse and slice scallions. Heat 2 tablespoons of butter in a pan and sauté all prepared vegetables for 3-4 minutes. Remove from heat, season with salt and pepper and let cool.
Thinly slice pretzels and place in a bowl. Heat milk and pour over pretzels, let set for about 10 minutes. Add vegetables, egg and parsley. Season with salt and pepper and add a little flour. Knead to form a moldable dough. Shape into 4 large patties. Heat butter in a pan and cook patties, one by one, until golden brown on both sides, about 5-6 minutes. Remove and drain on paper towels.
Rinse spinach and blanch in salted water. Remove and shock in ice water, drain well and chop. Peel and mince shallot. Heat remaining butter in a pan and sauté shallots until translucent. Add spinach and cream. Season with salt and nutmeg and stir in cheese.
Plate spinach and serve with pretzel pancake.
