Meat and Vegetable Stew with Rutabaga
Nutritional values
(Percentage of daily recommendation)
| Calorie | 697 cal. | (33 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 972 mg | (24 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 25 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- salt
- 2 onions
- 2 carrots
- 200 grams Celery root
- 2 cloves
- 1 tsp peppercorns
- 750 grams Pork belly (lean)
- 500 grams Rutabaga
- 500 grams potatoes
- 1 Tbsp clarified butter
- 60 grams Bacon
- peppers
- Basil (for garnishing)
Preparation steps
Bring about 1.5 liter (approximately 6 cups) of water to a boil. Peel and coarsely chop one onion, carrots and celery. Add together with cloves and peppercorns to the water. Rinse meat and add to the pot. Reduce heat and simmer for about 1 hour, add more water as needed. Remove meat from the pot and strain broth through a sieve.
Peel and dice remaining onion. Peel and dice potatoes and rutabaga. Heat butter in a pan and saute onion until translucent. Deglaze pan with broth and add the rest of vegetables. Simmer for about 15 minutes.
Cut bacon into thin strips and cook until crispy in a hot frying pan. Drain on paper towels.
Cut meat into small pieces. Add to the vegetables and season with salt and pepper. Transfer stew to plates or soup tureen.
Sprinkle with bacon and garnish with basil. Serve.
