Lamb and Root Vegetable Ragout
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
420
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 1,153 mg | (29 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
