| 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 g peeled crumbly potatoes |
| 2 egg yolks |
| 1 beaten egg |
| 1 tablespoon olive oil |
| pepper |
| 4 8 cm tart pans |
| 20 g liquid margarine and some margarine for greasing |
| 3 tablespoons cooking cream light |
| 1 tablespoon grated 30+ cheese |
| 300 g mixed vegetables (e.g. corn/peppers/carrots and green beans) |
Preparation
1. Preheat the oven to 200 degrees.
Boil the potatoes for about 20 minutes.
3. Drain the potatoes and pass them through a puréeing sieve. Beat in the beaten egg yolks, margarine and grated cheese.
4. Grease the tartlet moulds with margarine.
5. Press the potato dough into the tartlet moulds.
6. Brush the potato dough with the beaten egg and bake the tartlets for about 15-20 minutes in the centre of the preheated oven.
7. Clean and chop the mixed vegetables into small pieces.
8. Heat the olive oil in a frying pan.
9. Stir-fry the vegetables in it for about 8 minutes until al dente. Add the cooking cream. Heat for another 1 minute.
10. Season the vegetables with freshly ground pepper and spoon them into the potato trays. Enjoy!
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Nutritional values
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