Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Peas | 1/2 cup (72g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Salad Dressing | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 10 waxy potatoes, diced
- 4 ounces (100g) shelled fresh peas (or frozen peas)
- 4 ounces cooked beetroot (red beets) diced
- Salt and freshly ground black pepper
- 2 teaspoons chopped onion
- 1 teaspoon chopped fresh parsley
- 4 tablespoons (60ml) salad dressing or salad cream
- Fresh parsley to garnish
- =
Directions
Boil the potatoes in salted water for ten minutes or until tender.
Drain and pat dry.
Cook the peas separately for about five minutes or until tender and then drain.
While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and pepper to taste.
Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley.