Lancashire Hotpot
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
468
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 62.2 μg | (104 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,591 mg | (40 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Product recommendation
Cannot be frozen
Preparation
Kitchen utensils
1 Measuring cups, 1 deep bowl, 1 Tablespoon, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Immersion blender
Preparation steps
1.
Wash the meat, pat dry and cut into smallish cubes. Wash, trim, peel and finely dice the vegetables (apart from the potatoes). Peel the potatoes and slice thinly, using a mandolin vegetable slicer, if available.
2.
Heat the oven to 200°C.
3.
Butter a casserole dish and put all the ingredients into it in layers, beginning with a layer of potatoes, then seasonings, vegetables and meat. Finish with a neat layer of potatoes and season again.
4.
Pour the broth over, cover and cook in the preheated oven for about 90 minutes. Shortly before the end of cooking time remove the lid to brown the potatoes.
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