Potatoes and Celery with Butter Sauce
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
797
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 797 cal. | (38 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 62.9 μg | (105 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,530 mg | (38 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 36 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 374 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
For the vegetables, scrub the potatoes, cover with salted water and cook for 25 minutes, then drain. For the sauce, melt the butter, skim off foam and allow to cool slightly.
2.
Whisk egg yolks with water until frothy. Whisk in the butter gradually, drop-by-drop. Season with mustard, salt and pepper. Trim celery, rinse and cut diagonally into pieces.
3.
Arrange the potatoes and celery on plates and drizzle with the hot sauce. Sprinkle with sunflower seeds before serving.
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