Sautéed Potatoes with Mushrooms and Cheese
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
464
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 55 μg | (92 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,809 mg | (45 %) | ||
| Calcium | 469 mg | (47 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ⅕ kilograms waxy potatoes
- 600 grams button Mushroom
- 150 grams Mountain cheese (such as Gruyere)
- 1 bunch parsley
- 30 grams clarified butter
- salt
- freshly ground peppers
- 1 tsp dried marjoram
Preparation steps
1.
Rinse and peel the potatoes. Julienne or coarsely grate using a cheese grater. Clean and slice the mushrooms. Finely grate the cheese. Rinse and dry the parsley, then coarsely chop.
2.
Heat 20 g (approximately 3/4 ounce) of clarified butter in a pan. Sauté the potatoes for 10-15 minutes. Season with salt and pepper, sprinkle with the marjoram, and remove from the pan. Sauté the mushrooms in the remaining butter for 3-4 minutes, then season with salt and pepper. Return the poatoes to the pan. Mix in the parsley and cheese, and toss everything until completely combined.
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