Potatoes and Radish Capaccio
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
231
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 44.2 μg | (74 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams potatoes
- salt
- 150 grams Radish
- 150 grams Daikon radish
- 2 scallions
- 5 Tbsps White vinegar
- 6 Tbsps grapeseed oil
- 2 tsps grained Mustard
- ½ tsp honey
- 2 Tbsps freshly chopped Chervil (or parsley)
- peppers
- Chervil (or parsley, for garnish)
Preparation steps
1.
Peel the potatoes, wash and cut into very thin slices. Cook in salt water for about 10 minutes.
2.
Meanwhile, rinse the radishes and daikon and slice into thin strips. Lightly salt and let sit for about 10 minutes.
3.
Rinse and cut the spring onions diagonally into thin rings.
4.
For the dressing, whisk the vinegar with the oil, the mustard, honey, and chervil (or parsley). Season with salt and pepper.
5.
Drain the potatoes and separate. Arrange in fans on the plates. Top with the radish and daikon.
To serve: Sprinkle with spring onions and drizzle with dressing.
6.
Garnish with chervil (or parsley).
