Beef Broth with Egg Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 197 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 500 grams Beef bone
- 1 Tbsp vegetable oil (plus more for the baking sheet)
- 2 carrots
- 200 grams Celery root
- 1 Parsnip
- 2 onions
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 2 bay leaves
- 4 eggs
- 3 Tbsps Whipped cream
- salt
- freshly ground peppers
- butter (for the mold and cookie cutters)
- 1 Tbsp scallions
Preparation steps
Preheat the oven to 220°C (approximately 425°F) convection. Grease a baking sheet.
Rinse the bone, pat dry and place on the baking sheet. Roast until the bone has browned, about 20 minutes.
Meanwhile, peel the carrots, celery root, parsnip and onion and coarsely chop. Place on the baking sheet with the bones and roast 5 minutes.
Place the bones and the vegetables in a large saucepan along with 1.5 liters (approximately 6 cups) of water, the peppercorns, bay leaves and juniper and bring to a bowl. Reduce to a simmer and cook 2 hours. Strain through a sieve.
In a bowl, beat together the eggs and the cream and season with salt and pepper. Butter a flat rectangular baking pan and pour the egg mixture into it. Place the pan in a wide, shallow pan and pour hot water to come 2/3 of the way up the sides of the baking pan. Cover with aluminum foil and simmer over low heat until the mixture thickens, about 20 minutes. Remove from the water bath and let cool. With buttered cookie cutters, cut out large and small stars. Bring the broth to a boil, season with salt and pepper, add the stars and cook until heated through. Divide among bowls and serve sprinkled with chopped chives.
