Bollito Misto Stew
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
802
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 802 cal. | (38 %) | ||
| Protein | 45.75 g | (47 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 46.72 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.13 g | (34 %) |
more nutritional values
| Vitamin A | 3,318.87 mg | (414,859 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 1.38 mg | (12 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.44 mg | (40 %) | ||
| Niacin | 27.36 mg | (228 %) | ||
| Vitamin B₆ | 0.91 mg | (65 %) | ||
| Folate | 152.53 μg | (51 %) | ||
| Pantothenic acid | 2.53 mg | (42 %) | ||
| Biotin | 4.14 μg | (9 %) | ||
| Vitamin B₁₂ | 0.83 μg | (28 %) | ||
| Vitamin C | 27.31 mg | (29 %) | ||
| Potassium | 1,251.45 mg | (31 %) | ||
| Calcium | 222.48 mg | (22 %) | ||
| Magnesium | 104.42 mg | (35 %) | ||
| Iron | 5.38 mg | (36 %) | ||
| Iodine | 12.78 μg | (6 %) | ||
| Zinc | 2.78 mg | (35 %) | ||
| Saturated fatty acids | 6.77 g | |||
| Cholesterol | 219.09 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams Chicken breasts
- Veal fillet (150 grams, approximately 5 ounces)
- Beef fillet (150 grams, approximately 5 ounces)
- 1 ½ Chicken broth
- 150 grams Celery (rinsed, trimmed and cut into large pieces)
- 200 grams small carrots (peeled, halved lengthwise)
- 200 grams new, small Sweet potato (peeled, quartered lengthwise)
- 150 grams white Beets (peeled, quartered)
- 4 centiliters sherry
- salt
- freshly ground peppers
- 1 garlic clove
- 4 Anchovy fillet
- 1 Tbsp Caper
- 3 Tbsps parsley (finely chopped)
- 4 Tbsps olive oil
- 1 Tbsp White vinegar
- 1 tsp Mustard
- 2 Tbsps Pine nuts
- 1 hard-boiled egg yolk
- ½ bunch Chives
Preparation steps
1.
Boil chicken broth with prepared vegetables. Season with sherry, salt and pepper to taste and simmer for 10 minutes.
2.
Peel garlic, coarsely chop and mix together with anchovy fillets, capers, parsley, olive oil, vinegar, mustard, pine nuts and egg yolk using a hand blender.
3.
Add meat to broth and simmer over low heat for about 10 minutes.
4.
Remove meat, cut into slices and place with vegetables, broth and dip onto serving dish. Garnish with chives and serve.
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