Hungarian Potato and Paprika Stew
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
589
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.6 g | (49 %) |
more nutritional values
| Vitamin A | 5.8 mg | (725 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 25.3 mg | (211 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 138 mg | (145 %) | ||
| Potassium | 1,759 mg | (44 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Tbsps vegetable oil
- 1 onion (finely chopped)
- 1 clove garlic cloves (chopped)
- 1 carrot (chopped)
- 2 Tbsps paprika
- 1 tsp ground Caraway
- 2 cups canned Tomatoes
- 4 medium Sweet potato (cut into chunks)
- 2 cups vegetable stock (or water)
- salt
- peppers
- 2 Tbsps 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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