Hungarian Potato and Paprika Stew
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(0 votes)
Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
321
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 kcal | (15 %) | ||
| Protein | 4.76 g | (5 %) | ||
| Fat | 17.5 g | (15 %) | ||
| Carbohydrates | 38.9 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.39 g | (25 %) |
more nutritional values
| Vitamin A | 2,373.48 mg | (296,685 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.71 mg | (23 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 2.05 mg | (17 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 30.78 μg | (10 %) | ||
| Pantothenic acid | 1.15 mg | (19 %) | ||
| Biotin | 3.77 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16.91 mg | (18 %) | ||
| Potassium | 655.8 mg | (16 %) | ||
| Calcium | 89.35 mg | (9 %) | ||
| Magnesium | 45.91 mg | (15 %) | ||
| Iron | 1.64 mg | (11 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 3.81 g | |||
| Cholesterol | 6.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 tablespoons vegetable oil
- 1 onion (finely chopped)
- 1 clove garlic (chopped)
- 1 carrot (chopped)
- 2 tablespoons paprika
- 1 teaspoon ground Caraway
- 2 cups canned tomatoes
- 4 medium Sweet potato (cut into chunks)
- 2 cups vegetable stock (or water)
- salt
- peppers
- 2 tablespoons Crème fraiche
Product recommendation
To freeze: freeze after step 3.
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 350ºF, gas 4.
2.
Heat the oil in a large ovenproof casserole and gently cook the onion until soft but not brown. Add the garlic and carrot, cook for 2 minutes then add the paprika and caraway and cook for 1 minute.
3.
Add the tomatoes, sweet potatoes and stock, season with salt and pepper and bring to a simmer. Cover then transfer it to the oven and cook for about 1 hour, until the potatoes are very tender.
4.
Spoon over the creme fraiche and sprinkle with the parsley, paprika and caraway seeds.
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