Ragout of Veal, Carrots and Fennel

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Ragout of Veal, Carrots and Fennel
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
822
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie822 kcal(39 %)
Protein49.5 g(51 %)
Fat39.81 g(34 %)
Carbohydrates56.29 g(38 %)
Sugar added0 g(0 %)
Roughage9.33 g(31 %)
Vitamin A574.27 mg(71,784 %)
Vitamin D0.39 μg(2 %)
Vitamin E4.28 mg(36 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.61 mg(55 %)
Niacin16.08 mg(134 %)
Vitamin B₆0.42 mg(30 %)
Folate75.6 μg(25 %)
Pantothenic acid1.77 mg(30 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C36.95 mg(39 %)
Potassium1,319.58 mg(33 %)
Calcium307.01 mg(31 %)
Magnesium80.62 mg(27 %)
Iron7.91 mg(53 %)
Iodine6 μg(3 %)
Zinc6.83 mg(85 %)
Saturated fatty acids11.89 g
Cholesterol170 mg
Author of this recipe:

Ingredients

for
4
Ingredients
650 grams
Neck (veal)
10
1 bunch
Carrots (with green)
4
200 grams
4 tablespoons
freshly ground Pepper
3
½ teaspoon
300 milliliters
400 milliliters
2
150 grams

Preparation steps

1.

Rinse the meat, pat dry and chop. Peel the onions and cut in half. Clean the carrots so that little green remains. Halve large carrots. Rinse the fennel and cut into strips. Clean the mushrooms.

2.

Heat the canola oil in a large saucepan and brown the meat. Add the onions and fennel. Season with salt, pepper, cloves and caraway seed. Continue to cook while stirring until the onions become translucent.

3.

Add the white wine and broth and bring to a boil. Add the bay leaves. Simmer at low temperature about 40 minutes until the meat is tender, stirring occasionally. In the last 10 minutes, add the carrots and the mushrooms. Remove from the heat, stir in the sour cream and season with salt and pepper. Serve.

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