Roast Pork Roll with Celery and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.6 g | (39 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 607.4 μg | (1,012 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 350 μg | (117 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 138 mg | (145 %) | ||
| Potassium | 2,815 mg | (70 %) | ||
| Calcium | 295 mg | (30 %) | ||
| Magnesium | 225 mg | (75 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 352 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams Spinach
- salt
- peppers
- Nutmeg
- 40 grams Pine nuts
- 1 kilogram roasted pork roulade
- vegetable oil (for baking pan)
- 800 grams large, waxy potatoes
- ½ Celery root (400 grams)
- 2 Fennel
- 4 Tbsps olive oil
- 2 chili peppers
- 1 Tbsp coarse Sea salt
Preparation steps
Rinse spinach and blanch for 1-2 minutes in boiling salted water. Drain, squeeze and chop coarsely. Season well with salt, pepper and nutmeg. Toast pine nuts in a dry pan until golden yellow.
Rinse pork roll, pat dry and spread on a flat surface. Season with salt and pepper, sprinkle with pine nuts, leaving about 5 cm (approximately 2 inches) margin free. Spread spinach on meat, roll up firmly and tie with kitchen twine. Season with salt and pepper. Grease deep baking pan with oil and arrange roast in it. Roast in preheated oven at 160°C (approximately 325°F) for about 35 minutes.
Scrub potatoes thoroughly and halve lengthwise. Rinse celery and cut into triangular pieces. Rinse fennel and cut into quarters, remove stalk and mix with potatoes and celery. Season with pepper and mix with olive oil, chili pepper and sea salt. Remove roast from the oven and arrange vegetables around the meat (place potatoes cut side up). Roast for about 1 hour more.
Remove from the oven and slice roast (remove kitchen string). Arrange meat and vegetables on plates and serve.
