Potatoes in Paprika Cream Sauce
Potatoes in Paprika Cream Sauce - Mildly spicy meal with crunchy pumpkin seeds
Healthy, because
Even smarter
Nutritional values
Peppers and potatoes provide a lot of vitamin C and potassium. The pumpkin seeds replace the meat in this vegetarian food with plenty of protein and provide favourable fatty acids.
The sauce is also an ideal accompaniment for pasta. Of course it also tastes good with grilled fish or meat, but then leave out the pumpkin seeds.
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16 g | (53 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 69 μg | (115 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 216 mg | (227 %) | ||
| Potassium | 1,680 mg | (42 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 potatoes (each about 100 grams)
- salt
- 2 red Bell pepper (about 200 grams)
- 1 Tbsp Canola oil
- 1 tsp ground paprika (sweet)
- 1 cup Carrot juice
- 3 Tbsps Whipped cream
- 2 Tbsps Pumpkin seed (about 30 grams)
- 2 Tbsps tender Oats (about 15 grams)
- soy sauce (to taste)
Kitchen utensils
Preparation steps
Rinse potatoes and cook in salted water, covered, for about 20 minutes.
Meanwhile, halve one pepper, remove seeds, rinse and roughly chop.
Heat oil in another pot and fry pepper pieces. Add paprika, salt and carrot juice to pan and simmer, covered, over medium heat for about 15 minutes.
In a tall container, beat cream until stiff with a hand mixer.
Roast pumpkin seeds in a non-stick frying pan until fragrant.
Halve remaining pepper, remove seeds, rinse and cut into small cubes of about 5 mm (approximately 1/4 inch).
Add oats to cooked peppers and remove from heat. Puree with an immersion blender. Stir in raw diced pepper.
Heat sauce again, season to taste with soy sauce and fold in whipped cream.
Drain potatoes, rinse with cold water and peel. Top potatoes with pepper cream sauce, sprinkle with pumpkin seeds and serve.
