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Rating: 5/5 (1 vote cast)

Meal Type:

Total Time: 0 min.

Cook Method: Oven

Serving Size: 6 - Change

Nutritional Facts

Servings Per Recipe: 6

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

Potassium 0%

Vitamin E 0%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Burgonyakereg (potato Crust)

Date Added: January 05, 2014

Ingredients:

1 Pound Potato 1 Pound Potatoes (7 oz)

2 Unit Eggs 2 Unit Eggs large

2 Tablespoons Butter 2 Tablespoons Butter unsalted

1 Tablespoon Parsley 1 Tablespoon Parsley flat minced

1 Unit Salt 1 Unit Salt to taste

1 Unit Pepper 1 Unit Pepper black to taste

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Directions:

1. Boil potatoes in their skins.

2. Peel potatoes and force the pulp through a sieve.

3. Let it cool. Mix into the seived pulp the eggs, butter, parsley, and salt and pepper to taste.

4. Butter small tartlet shell or barquettes, or any little molds, and fill them with the potato mixture.

5. Bake them in a 375F oven for 10 minutes. Turn out of the molds to serve.

6. These make an excellent garnish for a roast.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Egg, Butter, Potato allergies.


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