Fried Potatoes with Fig Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.5 g | (52 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 1,784 mg | (45 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 357 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 800 grams small, predominantly waxy potatoes
- 2 scallions
- 8 fresh Figs
- 800 grams Snow peas
- 2 Red onions
- 2 Tbsps olive oil
- 1 Tbsp clarified butter
- 1 tsp rosemary (chopped)
- 125 milliliters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
- 200 grams Whipped cream
Preparation steps
Peel potatoes and onions. Dice onions. Rinse scallions, cut in half lengthwise and then cut into 3 cm (approximately 1 inch) long pieces. Rinse figs and cut into eighths. Rinse snow peas and remove ends.
Cook potatoes in a pot of boiling salted water for about 20 minutes until al dente, then drain, cut in half lengthwise and then cut halves lengthwise into slices.
Heat oil in a pan, add rosemary and potatoes and fry over medium heat until golden brown.
At the same time, heat clarified butter in a second pan and saute onions until translucent. Add snow peas, scallions and figs and saute for a few minutes. Deglaze the pan with broth, bring to a boil and season with salt, pepper and nutmeg. Stir in sour cream, do not boil. Season potatoes before serving with salt and pepper. Arrange potatoes on a plate, cover with fig sauce and serve.
