Potato Purée With Hazelnut Oil

25 mins (prep 10, cooking 15)
8 ingredients
4 servings
Adapted from a recipe I found in the August/September 2008 issue of 'dish'. To make this recipe vegetarian, simply use vegetable stock in place of chicken stock. If you don't have a recipe for vegetable stock and would like to make some which basically uses all your vegetable peelings, you might like to try my Vegetable Stock #135453.

Categories:  side-dish , 3-steps-or-less , taste~mood , free-of... , equipment , south-west-pacific , low-sodium , low-in... , time-to-make , low-protein , egg-free , new-zealand , <-30-mins , easy , gluten-free , potato , vegetable , savory , stove-top ,
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Serving Size (197.46 g)
Servings 4
Amount per Serving
Calories 554.01 Calories from Fat 106.83
% Daily Value *
Total Fat 11.87g 73.07%
Saturated Fat 3.8g 76.0%
Trans Fat 0.24g %
Cholesterol 15.9mg 21.2%
Sodium 704.19mg 117.37%
Total Carbohydrate 88.76g 118.34%
Dietary Fiber 11.84 g 189.5%
Sugars 23.46 g %
Protein 23.6g 188.77%
Vitamin A 351.81IU% Vitamin C 0.47mg%
Calcium 356.99mg% Iron 4.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
hazelnut oil, hot chicken stock