Potato Stew

5
Average: 5 (12 votes)
(12 votes)
Potato Stew
share Share
print
bookmark_border Copy URL
Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
295
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie295 kcal(14 %)
Protein10.22 g(10 %)
Fat15.16 g(13 %)
Carbohydrates32.39 g(22 %)
Sugar added0 g(0 %)
Roughage5.17 g(17 %)
Vitamin A60.57 mg(7,571 %)
Vitamin D0.12 μg(1 %)
Vitamin E0.99 mg(8 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.82 mg(15 %)
Vitamin B₆0.3 mg(21 %)
Folate36.3 μg(12 %)
Pantothenic acid0.21 mg(4 %)
Biotin3.28 μg(7 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C62.92 mg(66 %)
Potassium849.3 mg(21 %)
Calcium89.22 mg(9 %)
Magnesium36.53 mg(12 %)
Iron1.23 mg(8 %)
Iodine4 μg(2 %)
Zinc0.38 mg(5 %)
Saturated fatty acids7.97 g
Cholesterol40.16 mg

Ingredients

for
4
Ingredients
450 grams white-fleshed potatoes
250 grams Kohlrabi
1 onion
1 Tbsp vegetable oil
50 milliliters dry white wine
800 milliliters Vegetable broth
80 milliliters Whipped cream
100 grams Goat cheese
salt
white peppers
Nutmeg
Fat (for frying)
¼ handful scallions
How healthy are the main ingredients?
potatoKohlrabiGoat cheeseWhipped creamonionsalt

Preparation steps

1.

Rinse the potatoes thoroughly and peel the skin around in one piece. Then cut the skin into 10-15 cm (approximately 4-6 inch) long pieces. Peel the kohlrabi and cut it as well as the potatoes into cubes of about 1 cm (approximately 1/2 inch). Peel the onion and finely chop. Heat the oil in a large saucepan and saute the onions until soft.

2.

Add the potato and kohlrabi cubes and deglaze with the wine. Let cook until almost completely evaporated and pour in the broth. Simmer for 15-20 minutes with the lid closed. Add the cream and let the cheese melt in the pot. Season with salt, pepper and nutmeg.

3.

With a blender, briefly puree so that the stew is thick. Fry the potato skins until golden brown in hot oil. Drain on paper towels and season with a little salt. Rinse the chives, shake dry and cut into small rings. Finally, stir into the potato stew and pour into bowls. Serve with the fried potato skins on top.