Potato Stew
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
684
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 684 cal. | (33 %) | ||
| Protein | 31.64 g | (32 %) | ||
| Fat | 40.58 g | (35 %) | ||
| Carbohydrates | 51.84 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 782.45 mg | (97,806 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.23 mg | (10 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 2.59 mg | (22 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 75.87 μg | (25 %) | ||
| Pantothenic acid | 0.29 mg | (5 %) | ||
| Biotin | 1.66 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49.08 mg | (52 %) | ||
| Potassium | 1,337.5 mg | (33 %) | ||
| Calcium | 118.32 mg | (12 %) | ||
| Magnesium | 55.01 mg | (18 %) | ||
| Iron | 4.34 mg | (29 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.73 mg | (9 %) | ||
| Saturated fatty acids | 15.02 g | |||
| Cholesterol | 97.78 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 750 grams starchy potatoes
- ½ root Celery
- 2 carrots
- 1 Parsnip
- 1 stalk Leeks
- 1 onion
- 100 grams streaky Smoked bacon
- 1 Tbsp vegetable oil
- ½ tsp Caraway
- 1 bay leaf
- 1 marjoram
- salt
- freshly ground Black pepper
- 1 ½ liters water
- 4 Knockwurst
- parsley
- Chives
Preparation steps
1.
Peel and cube the potatoes and celery. Rinse and slice the carrots and parsnip. Rinse the leek and cut into small pieces. Cut the onion into strips. Finely dice the bacon and saute in oil until translucent. Add the potatoes, celery, carrots, parsnip, leek and onion and saute for about 10 minutes, stirring constantly. Pour in the water. Season with bay leaf, caraway seeds, marjoram, salt and pepper. Simmer over low heat for about 45 minutes, until the potatoes are soft.
2.
Puree most of the soup in a blender and mix with the remaining soup. Cut the sausages into slices, add to the soup and simmer until warm. Serve sprinkled with parsley and chives.
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