Photo: Lars Blankers
Beetroot bakes with porcini
13 ingredients
Serves 4
openrecipes
These lovely red veggie bakes will cheer up your September autumn evenings.
Estimated Nutrition (whole recipe, rough)
471
Calories
15g
Protein
20g
Fat
63g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Water | 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
- 40 g dried porcini
- 10 beets, baked and peeled
- 2 potatoes, cooked and peeled
- 1 onion
- 2 garlic cloves
- 8 sage leaves
- 1 spring onion
- 1 egg
- 80 ml creme fraiche
- 2 tsp garlic tomato paste
- 40 ml water
- oliven oil
- salt, pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes