Potato-Vegetable Chowder with Salmon
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
689
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 42.1 μg | (70 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,909 mg | (48 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- salt
- 1 onion
- 1 garlic clove
- 2 carrots
- 150 grams Celery root
- ½ stalk Leeks
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 200 milliliters Vegetable broth
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
- 600 grams Salmon (skinned)
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps scallions
Preparation steps
1.
Peel potatoes, rinse and cut into bite-sized pieces. Cook in salted water about 20 minutes.
2.
Meanwhile, peel onion, garlic, carrots and celery root. Dice all into small cubes. Trim leek, halve lengthwise, rinse and cut into strips. Sauté all together in a pan in hot butter for 1-2 minutes. Whisk in the flour and gradually pour in the broth, wine and cream while whisking. Simmer about 5 minutes.
3.
Rinse the salmon, pat dry and cut into large cubes. Cook in a non-stick pan in oil until golden brown, around 3-4 minutes. Season with salt and pepper.
4.
Drain potatoes, add to the vegetables and season with salt, pepper and nutmeg. Spread on deep plates and place the salmon pieces on top. Serve garnished with chive.
