Rolled Pork Roast with Potatoes and Celery Root
Nutritional values
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 349.4 μg | (582 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,748 mg | (44 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 385 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Pork (for roasting)
- 500 grams Spinach
- salt
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 1 egg
- 50 grams toasted Pine nuts
- 2 Tbsps grated Parmesan
- freshly ground peppers
- Nutmeg
- 2 Tbsps vegetable oil
- 500 milliliters Beef broth
- 4 garlic cloves
- 1 chili pepper
- 500 grams waxy, small potatoes
- 400 grams Celery root
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the meat, pat dry and cut approximately 2 cm (approximately 3/4 inch) thick into a roulade. Rinse spinach, trim and blanch in salted water. Squeeze out water and chop finely. Peel the shallot and garlic and chop finely. Cook shallot and garlic until soft in hot butter and add to spinach. Mix well with the egg, pine nuts and Parmesan and season with salt, pepper and nutmeg. Spread over the meat and roll tightly. Tie with kitchen twine and season with salt and pepper. Sear on all sides in oil in a roasting pan. Deglaze with a little broth and simmer for about 2 hours in the oven. Baste occasionally with broth. The bottom of the roasting pan should always be covered with liquid.
Meanwhile, peel the garlic cloves. Rinse the chile pepper. Scrub the potatoes and cut in half lengthwise. Peel celery root and cut all vegetables into thick slices. Distribute vegetables around roast during the last hour of cooking and season with salt and pepper. Continue to cook until done.
Remove the kitchen twine and serve the roast on the vegetables.
