Light Frankfurter-Style Herb Sauce
Light Frankfurter-Style Herb Sauce - A fresh, springy herb sauce
Healthy, because
Even smarter
Nutritional values
Herbs are unique powerhouses: Valuable vitamins, minerals and secondary plant substances are concentrated in abundance in a very small space in these tasty plants. If you add eggs, yoghurt and potatoes to your plate, your body can make perfect use of the protein and gets everything it needs.
Parsley, chervil, borage, pimpinelle, cress, chives and sorrel: these seven belong in the traditional Frankfurt Green Sauce also known as "Grie Sauce". But some people like the sauce better if it also contains lovage and lemon balm. Others swear by wild herbs like dandelion, nettles or ribwort.
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 129 mg |
Ingredients
- Ingredients
- 2 eggs
- 1 bunch Fresh herbs (about 125 grams)
- 1 onion
- 2 ozs Cream cheese (13% fat)
- 11 ozs Yogurt (low-fat)
- 1 Tbsp medium hot Mustard
- 1 small lemon
- salt
- peppers
- 1 lb potatoes
Kitchen utensils
Preparation steps
Gently lower eggs into boiling water and boil for 8-9 minutes, until hard-cooked. Drain, peel and let cool to room temperature.
Meanwhile, rinse herbs, shake dry and remove woody or coarse stems. Finely chop herbs.
Peel onion and finely chop.
In a bowl, whisk cream cheese until smooth.
Add herbs, onion, yogurt and mustard to cheese. Mix well.
Halve lemon and juice. Add juice to the cheese mixture. Season with salt and pepper.
Chop eggs, then mix into cheese mixture and let stand for 30 minutes. Meanwhile, rinse potatoes well, cover with salted water and simmer until potatoes are tender when pierced with the tip of a sharp knife, 20-25 minutes. Remove skins if desired and top with sauce.
