Pumpernickel with Mashed Potato Spread
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
340
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 666 mg | (17 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams predominantly waxy potatoes
- 1 onion
- 1 Tbsp butter
- 125 grams Whipped cream
- ½ bunch Cress
- salt
- peppers
- 1 pkg Pumpernickel round
Preparation steps
1.
Rinse potatoes and cook in salted boiling water, about 30 minutes. Drain, let cool slightly and peel. While still hot, press potatoes through a potato ricer.
2.
Peel and finely chop onion. Mix onion, butter and cream with potatoes. Season with salt and pepper and refrigerate.
3.
Spread mashed potatoes on pumpernickel slices and garnish with cress sprigs.
