Risen Savoury Puddings
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
219
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 391 mg | (10 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 3.333 cups potatoes (peeled and cubed)
- ¼ cup butter
- 2 Tbsps Crème fraiche
- 4 eggs
- Nutmeg
- salt
- freshly ground peppers
- 1 bunch mixed Fresh herbs (parsley, chervil, dill)
- butter for the moulds (6 x 150 ml moulds)
Preparation steps
1.
Preheat the oven to 180°C | 350F | gas 4. Cook the potatoes in a saucepan of boiling, salted water for about 25 minutes.
2.
Drain, leave to dry then press through a potato ricer while still hot. Stir in the butter and crème fraiche.
3.
Separate the eggs. Stir the egg yolks into the potato mixture and season with salt, pepper and nutmeg
4.
Wash the herbs, shake dry and chop finely.
5.
Whisk the egg whites stiffly with 1 pinch salt, then fold into the mashed potato with the herbs.
6.
Fill the moulds with the soufflé mixture to within a finger’s breadth of the rim. Stand the moulds in a shallow baking dish, add hot water to a depth of about 2-3 cm and bake in the preheated oven for about 30 minutes, until golden brown.
7.
Serve with a fresh salad.
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