Potato-Vegetable Chowder with Salmon

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Potato-Vegetable Chowder with Salmon
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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)
Calorie689 cal.(33 %)
Protein37 g(38 %)
Fat39 g(34 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage6.8 g(23 %)
Vitamin A1.1 mg(138 %)
Vitamin D6.3 μg(32 %)
Vitamin E6.3 mg(53 %)
Vitamin K42.1 μg(70 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin23.6 mg(197 %)
Vitamin B₆1.5 mg(107 %)
Folate185 μg(62 %)
Pantothenic acid1.4 mg(23 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂6.1 μg(203 %)
Vitamin C53 mg(56 %)
Potassium1,909 mg(48 %)
Calcium127 mg(13 %)
Magnesium106 mg(35 %)
Iron3.1 mg(21 %)
Iodine24 μg(12 %)
Zinc1.5 mg(19 %)
Saturated fatty acids15.5 g
Uric acid80 mg
Cholesterol137 mg
Complete sugar9 g

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
How healthy are the main ingredients?
potatoSalmonWhipped creamLeeksaltonion

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.

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