Tomato Ragout
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
181
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 2.18 g | (2 %) | ||
| Fat | 16.67 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.53 g | (8 %) |
more nutritional values
| Vitamin A | 347.94 mg | (43,493 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.61 mg | (13 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 1.56 mg | (13 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 36.01 μg | (12 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 28.83 mg | (30 %) | ||
| Potassium | 502.25 mg | (13 %) | ||
| Calcium | 38.87 mg | (4 %) | ||
| Magnesium | 27.49 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Zinc | 0.42 mg | (5 %) | ||
| Saturated fatty acids | 10.16 g | |||
| Cholesterol | 43 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Blanch the tomatoes in boiling water. Rinse under cold water, and peel the skin. Cut into quarters, remove the seeds, and finely dice.
2.
Heat half of the butter in a pan. Add the tomatoes, and sauté for 5 minutes. Rinse and chiffonade the basil, then mix into the potatoes.
3.
Cook another 2 minutes, then season to taste with salt and pepper. Cut the remaining butter into small pieces, and mix into the ragout. Garnish with basil and serve.
