Mashed Sweet Potatoes with Buttered Leeks and Toasted Macadamia Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 875 cal. | (42 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 127 μg | (212 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 332 μg | (111 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 2,294 mg | (57 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 25.2 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 kilogram potatoes
- 500 grams potatoes
- 100 grams Macadamia Nuts
- 200 grams Herb butter
- 1 kilogram Leeks
- 4 Star anise
- 400 milliliters Veal stock
- salt
- freshly ground peppers
Preparation steps
Scrub the sweet potatoes and potatoes thoroughly and bake for about 45-50 minutes in a preheated oven (200°C) (approximately 400°F). Meanwhile, chop the nuts and dry-toast in a frying pan. Trim the leeks, rinse and cut the white and light green parts into rings. Simmer the leeks, star anise and veal stock for about 10 minutes in a saucepan over medium heat, until the leeks are soft and the liquid reduced to about 2/3 of the original volume. Slice the herb butter then stir 1/4 into the leeks. Season with salt and pepper.
Remove the potatoes and sweet potatoes from the oven and cut in half. Using a spoon, scrape the insides out into a mixing bowl. Mix in the remaining herb butter with a fork, smashing the potatoes. Sprinkle with macadamia nuts and serve with the buttered leeks.
