Potato Soufflee with Herbs
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
190
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 207 mg | (5 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 300 grams potatoes
- 60 grams butter
- 1 paprika (red, finely diced)
- 1 heaping Tbsp cornstarch
- 4 Tbsps grated Cheese (to taste)
- 2 Tbsps Crème fraiche
- 4 eggs
- Nutmeg
- salt
- freshly ground peppers
- 1 bunch mixed Fresh herbs (Parsley, chervil, dill)
- butter (for ramekins)
- Pastry flour (for ramekins)
Preparation steps
1.
Brush potatoes and cook in salted water for about 30 minutes. Drain and peel, squeeze through a ricer and let evaporate. Add cornstarch, butter, creme fraiche and cheese.
2.
Separate eggs. Add egg yolks to potato mixture and season with salt, pepper and nutmeg.
3.
Rinse and shake dry herbs, chop finely.
4.
Beat egg whites with 1 pinch of salt until stiff, then fold into potato mixture. Add herbs and bell pepper.
5.
Fill ramekins with the mixture, leaving about 1/2 inch border and place ramekins into a shallow baking dish. Add 2-3 cm (approximately 1 inch) of boiling water to the dish and bake in preheated oven at 180°C (approximately 350°F0 for about 30-40 minutes or until golden brown.
6.
If desired, serve with green salad.
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