Stuffed Potatoes with Creamy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,059 cal. | (50 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 2,000 mg | (50 %) | ||
| Calcium | 338 mg | (34 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 44.6 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 334 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the butter sauce
- 250 grams butter
- 2 Tbsps chopped Fresh herbs (such as tarragon, chervil, chives)
- 150 milliliters dry white wine
- 2 Tbsps White vinegar
- 3 peppercorns
- 2 egg yolks
- salt
- freshly ground peppers
- For the stuffed potatoes
- 16 small, waxy potatoes
- 1 small onion
- 1 Tbsp butter
- 400 grams Sauerkraut
- 50 milliliters dry white wine
- 80 milliliters Vegetable broth
- salt
- peppers
- 1 pinch sugar
- 150 grams Blue cheese (such as Gorgonzola)
- 16 Walnut
- butter (for the pan)
- Chives (for garnishing)
Preparation steps
For the sauce: melt butter and remove from heat. Rinse herbs, shake dry and pluck off leaves (set aside stems), chop finely. Combine approximately 80 ml (approximately 1/3 cup) of wine with vinegar, crushed peppercorns and herbs stems, bring to a boil and reduce slightly.
Whisk egg yolks over hot water bath briefly and add strained through a sieve wine broth. Season with salt and whisk until creamy. Remove from heat and add melted butter gradually. Whsik until sauce is shiny and creamy.
Add herbs to the sauce and season with salt and pepper.
For the potatoes: scrub potatoes thoroughly and steam for about 20 minutes.
Peel onion and chop finely. Heat butter in a pan and saute onion until translucent. Chop sauerkraut into smaller pieces and add to the pan. Add wine and vegetable broth and simmer for about 10 minutes on low heat. Season with salt, pepper and sugar.
Let potatoes evaporate briefly, cut off small lids and scoop pulp with a teaspoon. Stuff potatoes with sauerkraut mixture and season to taste. Slice cheese and top potatoes with cheese slices and walnut halves. Arrange potatoes in a buttered baking dish and bake in preheated oven at 180°C (approximately 350°F) for about 5-8 minutes. Heat up sauce and pour into small sauce bowls. Arrange potatoes and sauce on plates, sprinkle with chives and serve.
