Peas and Potatoes Stew with Cream and Diced Ham
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
724
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 724 cal. | (34 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,465 mg | (37 %) | ||
| Calcium | 494 mg | (49 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram new, waxy potatoes
- salt
- 2 Tbsps butter
- 200 grams cooked ham
- 200 milliliters milk
- 200 milliliters Whipped cream
- 100 grams grated Parmesan
- 200 grams Sour cream
- 200 grams Peas (frozen)
- 1 Tbsp lemon juice
- freshly ground peppers
- Nutmeg
- 2 Tbsps finely chopped Basil
Preparation steps
1.
Scrub potatoes thoroughly and cook in salted water for about 25 minutes.
2.
Cut ham into 1 cm (approximately 1/2 inch) cubes. Heat butter in a saucepan and cook ham briefly. Add milk and cream and simmer for about 10 minutes. Add 80 grams (approximately 3 ounces) of Parmesan and sour cream, mix well.
3.
Drain cooked potatoes, peel and cut into bite-sized pieces. Add potatoes and thawed peas to ham and cream mixture, heat through. Season with lemon juice, salt, pepper and nutmeg. Garnish with basil and remaining Parmesan. Serve.
