Potato Mushroom Casserole
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
510
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 39.63 g | (40 %) | ||
| Fat | 18.79 g | (16 %) | ||
| Carbohydrates | 43.42 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 725.75 mg | (90,719 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.17 mg | (126 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 81.92 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.81 μg | (8 %) | ||
| Vitamin B₁₂ | 3.43 μg | (114 %) | ||
| Vitamin C | 47.38 mg | (50 %) | ||
| Potassium | 1,379.46 mg | (34 %) | ||
| Calcium | 108.65 mg | (11 %) | ||
| Magnesium | 80.54 mg | (27 %) | ||
| Iron | 5.22 mg | (35 %) | ||
| Iodine | 1.25 μg | (1 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 8.02 g | |||
| Cholesterol | 119.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams lamb (from the neck)
- 1 onion
- 2 carrots
- 200 grams Celery root
- 150 grams button Mushroom
- 200 grams Sauerkraut
- 600 grams potatoes
- butter (for the pan)
- salt
- freshly ground peppers
- 150 milliliters dry white wine
- 400 milliliters Beef broth
- 20 grams butter
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Rinse the meat, pat dry and cut into cubes. Peel and finely chop the onion. Peel and slice the carrots. Peel and dice the celery root. Rinse the mushrooms and cut into smaller pieces. Drain the sauerkraut. Peel and slice the potatoes.
3.
Layer the meat, onion, carrots, celery root, mushrooms, sauerkraut and potatoes in a buttered baking dish. Season each layer with salt and pepper. Pour in the wine and broth. Spread flakes of butter on top. Cover and cook for about 1.5 hours. Approximately 30 minutes before the end of cooking, remove the aluminum foil. Add broth, if necessary.
4.
Serve sprinkled with parsley.
