English Style Potatoes with Brussel Sprouts
(7 votes)
(7 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
388
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delish side dish is packed with fiber thanks to the brussel sprouts.
If you want to cut down on fat, substitute the pancetta for turkey bacon.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 152.5 μg | (254 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,059 mg | (26 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs fresh Brussels sprouts
- salt
- 18 ozs waxy potatoes
- 1 shallot
- 1 garlic clove
- 6 ozs smoked Pancetta (in cubes)
- freshly ground peppers
- Nutmeg
Preparation steps
1.
Rinse brussel sprouts and blanch for 5 minutes in boiling salted water. Remove, cool and drain well.
Peel and rinse potatoes, cut into approximately 1/2 inch cubes and cook for 10-15 minutes in salted water until al dente. Drain potatoes and let sit.
2.
Peel and finely chop shallot and garlic. Saute pancetta in a dry pan with shallot and garlic. Add diced potatoes and brussel sprouts and fry until golden brown, turning occasionally. Season with salt, pepper, and nutmeg and serve.
