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Potato Dumplings with Spring Vegetables (Raspeballer)
NORTH WILD KITCHEN13Ingredients
70Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/8 lb. potato
- 9/16 lb. potatoes (cooked, then peeled & cooled)
- 2/3 cup barley flour (fine)
- 2 1/2 Tbsp. flour
- 1 tsp. salt
- 1 Tbsp. oil
- 1 leek (sliced)
- 1 zucchini (peeled into ribbons)
- 1 cup peas
- 3 Tbsp. butter
- salt
- lemon
- mint (to garnish, optional)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium870mg36% |
| Potassium1150mg33% |
| Protein10g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A25% |
| Vitamin C140% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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