Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | 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
- 25g/1oz Butter
- 1 small Onion, finely chopped
- 1 Carrot, cut into julienne strips
- 1 medium Potato, cut into 12mm/1/2-inch cubes
- 450g/1lb Swiss Chard, thinly sliced on the diagonal
- Salt and Pepper
- 3 tbsp Double Cream
Directions
Heat the butter in a saucepan add the onion, carrot, and potato and sauté for about 15 minutes or until tender.
Add the chard to the saucepan, season with salt and pepper and mix well. Cover and simmer over very low heat for about 10 minutes or until the chard is tender.
Stir in the cream and continue simmer gently, uncovered, for a few minutes longer. Serve immediately.
Category:Argentine Recipes
Category:Argentine Vegetarian