Pork Ragout with Potato Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 733 cal. | (35 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,374 mg | (34 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 600 grams Pork (such as shoulder)
- 1 onion
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- 200 milliliters dry Red wine
- 500 milliliters Beef broth
- 2 carrots
- 150 grams Parsnips
- 500 grams starchy potatoes
- olive oil (for greasing the dish)
- 50 milliliters Whipped cream (minimum 30% fat content)
- 1 tsp sweet ground paprika
- olive oil (for drizzling)
Preparation steps
Rinse the meat, pat dry and cut into cubes. Peel the onion and finely chop. Melt the butter in a saucepan and brown the meat on all sides, add the onion and saute. Season with salt and pepper and deglaze with the red wine. Pour in the broth and cook, covered, for about 40 minutes. Peel the carrots and parsnips, cut the carrots into small cubes and the parsnips into large cubes. Rinse, peel and cut the potatoes into 3 mm (approximately 1/8 inch) thick slices.
Grease a baking dish with olive oil. Preheat the oven to 200°C (approximately 400°F) top and bottom heat.
After the end of cooking, stir in the cream, parsnips and carrots and season with salt, pepper and paprika. Layer the mixture in the dish, top with the potatoes, sprinkle with freshly ground pepper, drizzle with a little olive oil and bake until golden brown 35-30 minutes. Remove from the oven and serve.
