Directions:
- Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to a boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick. Serve with Cheesy Sweet Potato Crisps .
- Nutritional analysis per serving: 144 calories per 3 crisps with cream, 5.2 g fat (3.2 g saturated), 17 g carbs, 1.8 g fiber, 6 g protein Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 677.39 Kcal (2836 kJ) | ||
| Calories from fat | 185.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.62g | 32% | |
|---|---|---|---|
| Cholesterol | 40.25mg | 13% | |
| Sodium | 162.72mg | 7% | |
| Potassium | 1857.39mg | 40% | |
| Total Carbs | 104.6g | 35% | |
| Sugars | 54.33g | 217% | |
| Dietary Fiber | 13.25g | 53% | |
| Protein | 21.26g | 43% | |
| Vitamin C | 36.4mg | 61% | |
| Iron | 5.7mg | 32% | |
| Calcium | 360.5mg | 36% | |
| Amount Per 100 g | |||
| Calories | 98.55 Kcal (413 kJ) | ||
| Calories from fat | 27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 32% | |
|---|---|---|---|
| Cholesterol | 5.86mg | 13% | |
| Sodium | 23.67mg | 7% | |
| Potassium | 270.22mg | 40% | |
| Total Carbs | 15.22g | 35% | |
| Sugars | 7.9g | 217% | |
| Dietary Fiber | 1.93g | 53% | |
| Protein | 3.09g | 43% | |
| Vitamin C | 5.3mg | 61% | |
| Iron | 0.8mg | 32% | |
| Calcium | 52.4mg | 36% | |
* 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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