Directions:
- Place potatoes and dill sprigs in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Transfer potatoes to a serving bowl; keep warm.
- In a small saucepan, melt butter. Stir in flour until smooth; gradually add cream and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the snipped dill, lemon juice and salt; pour over potatoes and toss to coat. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.76 Kcal (753 kJ) | ||
| Calories from fat | 84.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 14% | |
|---|---|---|---|
| Cholesterol | 26.46mg | 9% | |
| Sodium | 109.44mg | 5% | |
| Potassium | 563.62mg | 12% | |
| Total Carbs | 21.64g | 7% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 3.42g | 7% | |
| Vitamin C | 12.3mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 6% | |
| Calcium | 45.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 113.19 Kcal (474 kJ) | ||
| Calories from fat | 53.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 14% | |
|---|---|---|---|
| Cholesterol | 16.66mg | 9% | |
| Sodium | 68.91mg | 5% | |
| Potassium | 354.9mg | 12% | |
| Total Carbs | 13.63g | 7% | |
| Sugars | 0.79g | 5% | |
| Dietary Fiber | 1.43g | 9% | |
| Protein | 2.16g | 7% | |
| Vitamin C | 7.8mg | 21% | |
| Iron | 0.7mg | 6% | |
| Calcium | 28.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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