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Savoury Potato and Rosemary Souffle
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Preparation:
25 min.
Preparation
ready in 1 hr 30 mins
Calories:
338
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 733 mg | (18 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation
Preparation steps
1.
Boil the potatoes in salted water for approx. 30 mins. Drain, peel and mash. Let cool slightly.
2.
Heat the oven to 180C (160C fan) 375F, gas 5.
3.
Fry the onion in the butter until soft. Let cool slightly. Drain the quark thoroughly and place in a bowl.
4.
Mix the egg yolks and chopped rosemary with the potatoes. Stir in the quark, Parmesan, egg yolks and onions. Beat the egg whites until stiff and fold carefully into the mixture. Season with salt, pepper and nutmeg.
5.
Fill the mixture into a buttered soufflé dish and bake on the middle shelf until golden brown. Garnish with rosemary leaves before serving.
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