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Pork and creme fraiche stew
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 4 hrs 35 mins
Calories:
932
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 932 cal. | (44 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 37.2 μg | (62 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,442 mg | (36 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 31.5 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (chopped)
- 2 cloves garlic cloves (minced)
- fennel seeds
- 3 cups Smoked Sausage (cubed)
- 4 Vine Tomatoes (cored and diced)
- 2 cups canned Tomatoes
- 4 medium, white potatoes (peeled and diced)
- 2 ½ cups vegetable stock
- flat-leaf parsley (chopped)
- 2 sprigs oregano
- ⅔ cup Crème fraiche
- paprika
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the olive oil in a large casserole dish set over a medium heat until hot.
2.
Add the onion, garlic, fennel seeds, and sausage. Fry for 5 minutes, stirring occasionally, before adding the tomatoes, chopped tomatoes, potatoes, and stock.
3.
Cook until simmering and then spoon into a slow cooker.
4.
Cover with a lid and cook on a medium setting for 4 hours. Adjust the seasoning to taste.
5.
Serve with a garnish of the herbs, dollops of creme fraiche, and a pinch of paprika on top.
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