Ragout of Veal, Carrots and Fennel
(0 votes)
(0 votes)
Health Score:
7,7 / 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)
(Percentage of daily recommendation)
| Calorie | 822 kcal | (39 %) | ||
| Protein | 49.5 g | (51 %) | ||
| Fat | 39.81 g | (34 %) | ||
| Carbohydrates | 56.29 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.33 g | (31 %) |
more nutritional values
| Vitamin A | 574.27 mg | (71,784 %) | ||
| Vitamin D | 0.39 μg | (2 %) | ||
| Vitamin E | 4.28 mg | (36 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.61 mg | (55 %) | ||
| Niacin | 16.08 mg | (134 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 75.6 μg | (25 %) | ||
| Pantothenic acid | 1.77 mg | (30 %) | ||
| Biotin | 0.53 μg | (1 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 36.95 mg | (39 %) | ||
| Potassium | 1,319.58 mg | (33 %) | ||
| Calcium | 307.01 mg | (31 %) | ||
| Magnesium | 80.62 mg | (27 %) | ||
| Iron | 7.91 mg | (53 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.83 mg | (85 %) | ||
| Saturated fatty acids | 11.89 g | |||
| Cholesterol | 170 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 650 grams Neck (veal)
- 10 Pearl onion
- 1 bunch carrots (with green)
- 4 Fennel
- 200 grams small button Mushroom
- 4 tablespoons Canola oil
- salt
- freshly ground peppers
- 3 cloves
- ½ teaspoon Caraway
- 300 milliliters white wine
- 400 milliliters Beef broth
- 2 bay leaves
- 150 grams sour Whipped cream
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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