Try this Roast Shallot And Potato Puree with Red Pepper recipe, or contribute your own.
Suggest a better descriptionPeel potatoes, place in a pot and cover with water. Add 2 tablespoons of salt. Bring to a boil and simmer covered for approximately 20 - 25 minutes or until tender when pricked. While the potatoes are cooking, split the peppers in half and toss in a bowl with the shallots and olive oil. Place on a baking sheet and bake in an oven heated to 350 degrees for 25 minutes or until shallots are soft. Remove from heat and cool slightly. Take the skin off the shallots, peel and seed the peppers. Place both in a food processor along with cayenne, salt and butter. Puree. When potatoes are cooked, drain and pass through a food mill or ricer into a bowl. Fold in puree and check flavor. Copyright 1996 Charlie Palmer Recipe by: Good Morning America
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Serving Size: 1 Serving (1483g) | ||
Recipe Makes: 1 servings | ||
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Calories: 744 | ||
Calories from Fat: 410 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.6g | 61 % | |
Saturated Fat 23.7g | 118 % | |
Monounsaturated Fat 14.6g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 62.8mg | 2 % | |
Potassium 2021.1mg | 53 % | |
Total Carbohydrate 85.2g | 25 % | |
Dietary Fiber 18g | 72 % | |
Sugars, other 67.2g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 744
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