Family potato and leek pan
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for dinner
Less suited for lunch.
A practical potato and leek pan with onion and thyme.
4 servingsFinal yield 800 g
Ingredients
- 600 gPOTATO, PEELED
- 220 gLEEK
- 120 gONION
- 18 gRAPESEED OIL
- 2 gTHYME, DRIED
Method
- Parboil potato pieces briefly, drain, then brown them in oil with onion.
- Add leek and thyme, cover briefly, then uncover and cook until browned.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 667.3 kcal
- Protein
- 16.9 g
- Fat
- 15.4 g
- Carbohydrate
- 104.6 g
- Total carbohydrate (by difference)
- 130.1 g
- Fibre
- —
- Saturated fatty acids
- —
- Sodium
- —
- Salt (sodium × 2.5)
- —
Per serving
- Energy
- 166.8 kcal
- Protein
- 4.2 g
- Fat
- 3.8 g
- Carbohydrate
- 26.1 g
- Total carbohydrate (by difference)
- 32.5 g
- Fibre
- —
- Saturated fatty acids
- —
- Sodium
- —
- Salt (sodium × 2.5)
- —
Per 100 g of finished food
- Energy
- 83.4 kcal
- Protein
- 2.1 g
- Fat
- 1.9 g
- Carbohydrate
- 13.1 g
- Total carbohydrate (by difference)
- 16.3 g
- Fibre
- —
- Saturated fatty acids
- —
- Sodium
- —
- Salt (sodium × 2.5)
- —
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
- Oil consumption is estimated from the recorded cooking input.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0