Lamb and Root Vegetable Ragout

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Lamb and Root Vegetable Ragout
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
420
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie420 cal.(20 %)
Protein18 g(18 %)
Fat23 g(20 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage7.4 g(25 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K12.2 μg(20 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin11 mg(92 %)
Vitamin B₆0.7 mg(50 %)
Folate118 μg(39 %)
Pantothenic acid1.2 mg(20 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C88 mg(93 %)
Potassium1,153 mg(29 %)
Calcium153 mg(15 %)
Magnesium66 mg(22 %)
Iron3.1 mg(21 %)
Iodine17 μg(9 %)
Zinc3 mg(38 %)
Saturated fatty acids11.3 g
Uric acid174 mg
Cholesterol75 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
500 grams potatoes
250 grams trimmed Lamb shoulder (ready to cook)
750 grams Rutabaga
1 onion
2 garlic cloves
1 Tbsp vegetable oil
250 milliliters Vegetable broth
salt
freshly ground peppers
150 grams Crème fraiche
2 Tbsps scallions
How healthy are the main ingredients?
potatooniongarlic clovesalt

Preparation steps

1.

Scrub potatoes, rinse and cook in boiling, salted water for about 25 minutes until tender. 

2.

Cut meat into cubes about 1 cm (approximately 1/3 inch).

3.

Rinse rutabagas, drain and pat dry and peel and cut into 1 cm (approximately 1/3 inch) cubes. Peel onion and garlic and chop finely.

4.

Heat oil in a Dutch oven, and brown meat on all sides over high heat.

5.

Add onion, garlic and rutabagas to Dutch oven and sauté briefly. Deglaze pan with vegetable stock and bring to a boil. Cover and reduce heat and simmer over low heat for 30 minutes and season with salt and pepper.

6.

Drain potatoes and peel and cut into cubes and mix potatoes and crème fraîche into meat mixture.

7.

Garnish with chopped chives and serve.