Beet Puree with Chanterelle Mushrooms
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
275
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,224 mg | (31 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the beets and the potatoes, and steam for 30 minutes, until soft. Peel and finely dice the shallot. Heat the butter in a pan and sauté the shallot. Trim the chantrelles, add to the pan, and sauté with the shallots. Season to taste with salt, and mix in the parsley. Mix the milk into shallot mixture, and heat through.
2.
Peel the cooked potatoes and beet, then pass through a potato ricer into the milk and butter mixture. Mix until smooth, then season to taste with salt, nutmeg, pepper, cinnamon, and cardamom. Transfer the puree into preheated bowls. Sprinkle with mushrooms and serve.
