Swiss Chard in Mustard Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 1,704 mg | (43 %) | ||
| Calcium | 322 mg | (32 %) | ||
| Magnesium | 227 mg | (76 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 27 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 326 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- salt
- 800 grams Swiss chard
- 1 Red chili pepper
- 1 garlic clove
- 100 grams butter
- 250 milliliters Vegetable broth (Finished product)
- 250 grams Whipped cream
- 1 Tbsp medium-hot Mustard
- 1 tsp Turmeric
- freshly ground pepper
- 1 pinch sugar
- lemon juice (as needed)
- 4 eggs (medium-sized)
- 1 Tbsp scallions
Preparation steps
Peel potatoes, rinse and coarsely chop. Cook potatoes in a pot of boiling, salted water for 15-20 minutes until knife tender. Rinse swiss chard, trim and cut greens from stems. Cut swiss chard stalks into thin strips. Rinse chile pepper, cut in half lengthwise, remove seeds and finely chop. Peel garlic and cut into thin slices.
Heat 50 grams (approximately 2 ounces) butter in a pan, saute swiss chard, chile pepper and garlic until soft. Add broth and simmer uncovered for 8-10 minutes until almost no liquid is present. Mix cream in a bowl with mustard and turmeric. Add cream mixture to the pan, stir, boil uncovered until creamy and season with salt, pepper, sugar and some lemon juice.
Melt 30 grams (approximately 1 ounce) butter in a pan. Drain potatoes, add to the pan, stir and coarsely crush with a potato masher.
Heat butter in a pan. Add eggs to the pan, fry until desired doneness and season with salt and pepper. Arrange swiss chard and mustard sauce on plates with potatoes. Cover with fried egg and serve garnished with chives.
