Potatoes with Kale
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
331
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 8.48 g | (9 %) | ||
| Fat | 19.48 g | (17 %) | ||
| Carbohydrates | 38.2 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.94 g | (23 %) |
more nutritional values
| Vitamin A | 925.46 mg | (115,683 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.07 mg | (17 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 2.69 mg | (22 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 150.78 μg | (50 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 1.09 μg | (2 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 118.74 mg | (125 %) | ||
| Potassium | 1,176.74 mg | (29 %) | ||
| Calcium | 191.67 mg | (19 %) | ||
| Magnesium | 70.45 mg | (23 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 8.12 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.69 g | |||
| Cholesterol | 63.93 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams waxy potatoes
- 200 milliliters Whipped cream
- 150 milliliters Vegetable broth
- 1 bay leaf
- salt
- 300 grams Kale
- 1 Parsnip
- vegetable oil (for cooking)
- 1 Tbsp butter
- Nutmeg
- Chile oil (for drizzling)
Preparation steps
1.
Peel, rinse and dice the potatoes small. Boil the cream with the broth and bay leaf. Sprinkle the potato cubes with salt. Cover and simmer for about 15 minutes. Add broth as needed, a little liquid should remain.
2.
Rinse kale, trim and cook for about 10 minutes in salted water. Then, drain well and chop.
3.
Peel the parsnip cut lengthwise into thin slices. Pat dry and fry 2-3 minutes in oil. Drain on paper towels and sprinkle with salt.
4.
Cook the kale in the hot butter and season with salt and nutmeg.
5.
Season the potatoes with salt and nutmeg, remove the bay leaf and serve together with the kale on plates. Sprinkle with chile oil and serve garnished with the parsnip chips.
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