Photo: Lars Blankers
Dried Fava and Potato Puree with Dandelion Greens
10 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
478
Calories
17g
Protein
22g
Fat
58g
Carbs
Counts 9 of 11 ingredients — the other 2 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Dandelion | 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
- 8 ounces dried fava beans* (about 1 1/2 cups)
- 1 1/4 cups coarsely chopped peeled Yukon Gold potato (about 5 ounces)
- 3/4 cup coarsely chopped white onion
- 1/2 cup coarsely chopped peeled carrot
- Pinch of salt
- 3 tablespoons extra-virgin olive oil, divided
- 1 bunch dandelion greens (10 to 11 ounces), bottom 2 inches of stems trimmed and discarded, greens cut crosswise in half
- 1 garlic clove, peeled, halved
- Large pinch of dried crushed red pepper
- Freshly grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes