Pork Cutlets with Cauliflower and Potato Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 655 cal. | (31 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 88.7 μg | (148 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 209 mg | (220 %) | ||
| Potassium | 2,179 mg | (54 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 482 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams potatoes
- salt
- 1 small Cauliflower
- 2 Tbsps freshly grated Horseradish (alternatively jarred)
- 1 tsp butter
- 250 grams Whipped cream
- freshly ground peppers
- Nutmeg
- 1 Tbsp chopped parsley
- 4 Pork cutlets (each 150 grams)
- 1 Tbsp clarified butter
Preparation steps
Rinse and peel the potatoes and cut into cubes. In a saucepan, bring about 1/8 liter (approximately 1/2 cup) salted water and the potatoes to a boil.
Reduce to low, cover and cook 10 minutes.
Meanwhile, rinse the cauliflower and divide into florets.
Place the cauliflower on the potatoes, cover and simmer until the cauliflower and potatoes are tender, about 10 minutes.
Remove the cauliflower with a skimmer and keep warm. Leave the potatoes in the pot.
Add the butter and cream to the potatoes and bring to a boil.
Stir in the horseradish. Season the potatoes with pepper and
nutmeg and gently fold into the cauliflower, keep warm.
Season the cutlets with salt and pepper. Heat the clarified butter in a pan and saute the cutlets 2-3 minutes on each side until cooked through (timing will vary depending upon the thickness of the meat.)
Sprinkle the cauliflower stew with parsley and arrange on plates and serve with the meat.
