| Type | Per person |
|---|---|
| Energy | 240 kcal |
| Fat | 15 gr |
| of which saturated | 3 gr |
| Carbohydrates | 16 gr |
| of which sugars | 3 gr |
| Fibres | 4 gr |
| Protein | 8 gr |
| Salt | 0.19 gr |
Potato trays stuffed with vegetables
Side dish
30 - 60 min
With seasonal products
75gr vegetables p.p.
Ingredients
| 250 grams | peeled crumbly potatoes |
| 2 | egg yolks |
| 1 | beaten egg |
| 1 tablespoon | olive oil |
| - | pepper |
| 4 | 8 cm cake tins |
| 20 g | liquid margarine and some margarine for greasing |
| 3 tablespoons | light cooking cream |
| 1 tablespoon | grated 30+ cheese |
| 300 grams | mixed vegetables (e.g. corn/peppers/carrots and green beans) |
Preparation
- Preheat the oven to 200 degrees.
- Boil the potatoes for about 20 minutes until tender.
- Drain the potatoes and rub them through a puréeing sieve. Let the purée evaporate very briefly. Mix in the beaten egg yolks, margarine and grated cheese.
- Grease the tartlet moulds with margarine.
- Press the potato dough into the tartlet moulds.
- Brush the potato dough with the beaten egg and bake the tartlets for about 15-20 minutes in the centre of the preheated oven.
- Clean and chop the mixed vegetables into small pieces.
- Heat the olive oil in a frying pan.
- Stir-fry the vegetables in it for about 8 minutes until al dente. Add the cooking cream. Heat for another 1 minute.
- Season the vegetables with freshly ground pepper and spoon into the potato trays. Enjoy!
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Nutritional values
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