Potatoes and Cauliflower with Wild Garlic Pesto
Potatoes and cauliflower with wild garlic pesto - Simple, but delicious: This is the taste of spring! Photo: Isabelle Philippi
Healthy, because
Even smarter
Nutritional values
Wild garlic contains many vital substances, including chlorophyll, a secondary plant substance that acts as an antioxidant and protects the body's cells from damage by free radicals.
Instead of cauliflower, you can also enjoy other vegetables with thsee baked potatoes with wild garlic pesto. In spring, for example, white asparagus is a perfect accompaniment.
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 92.5 μg | (154 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 235 mg | (247 %) | ||
| Potassium | 1,654 mg | (41 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 14 ozs potatoes
- 4 Tbsps olive oil
- salt
- peppers
- sweet ground paprika
- 18 ozs Cauliflower
- 1 bunch Wild garlic
- 1 oz almonds
- 8 Tbsps Vegetable broth (or water)
Kitchen utensils
Preparation steps
Wash the potatoes thoroughly and cut into slices. Mix in a bowl with 1 tablespoon of olive oil, salt, pepper, and paprika powder. Line a baking tray with baking paper and spread potatoes on one half of the tray. Bake potatoes in a preheated oven at 400°F / 200 °C for about 20 minutes.
In the meantime, wash and clean the cauliflower and cut it into florets. Peel and chop the stalk. Mix the cauliflower in a bowl with 1 tbsp. olive oil, salt, and pepper. Remove the potatoes from oven, place cauliflower on the free half of the baking tray, and cook both together for another 20 minutes.
In the meantime, wash the wild garlic and shake dry. Roast almonds in a pan without fat until they smell lightly toasty. Let the almonds cool slightly and puree them finely in a small chopper with wild garlic, the remaining olive oil, and vegetable stock or water. Season to taste with salt and pepper.
To serve: Put potatoes and cauliflower on 2 plates and drizzle with pesto.
