| Type | Per person |
|---|---|
| Energy | 500 kcal |
| Fat | 15 gr |
| of which saturated | 5 gr |
| Carbohydrates | 55 gr |
| of which sugars | 7 gr |
| Fibres | 15 gr |
| Protein | 25 gr |
| Salt | 0.6 gr |
Stuffed potato with endive salad
Main course
2 persons
30 - 60 min
With seasonal products
200gr vegetables p.p.
Ingredients
2 persons
| 4 large potatoes |
| 1 (old) wholemeal bread without crust |
| ½ can of diced tomatoes without salt |
| 4 sprigs of parsley |
| 1 small onion |
| 150 grams of minced beef |
| 1 teaspoon of minced herbs without salt |
| 200 grams of frozen peas |
| 1 shrub of endive |
| 1 tablespoon of olive oil |
| vinegar |
| 1 teaspoon of mustard |
Preparation
- Peel the potatoes and hollow them out with a knife to form a 'boat'.
- Boil the potatoes in a little water for 10 minutes.
- Soak the bread in about 2 tablespoons of diced tomatoes.
- Wash the parsley and cut it small.
- Peel the onion and chop it very finely.
- Put the minced meat in a bowl and mix in the parsley, onion, soaked bread and minced herbs.
- Pour the rest of the diced tomatoes into a pan.
- Arrange the pre-cooked potatoes inside and fill the cavities with the meat mixture. With a lid on the pan, let the potatoes with the filling cook for about 25 minutes.
- Cook the peas in a little water for 2 minutes. Leave them to cool down.
- Wash the endive and cut the bush into narrow strips.
- Make a dressing from the oil, vinegar, and mustard.
- Mix the dressing through the endive and peas and serve the salad with the stuffed potatoes.
Source: Nutrition Centre
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Nutritional values
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