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| Difficulty: | easy |
| Preparation: | 30 min |
| Ready in: | 60 min |
Vegetable
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 369 | 18% |
| Protein | 9 g | 18% |
| Fat | 23 g | 29% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 35 g | 13% |
| Roughage | 7 g | - |
| Saturates | 6 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 1 ⅓ cups | Bacon diced |
| 1 | onions |
| 2 cups | carrots turnips and potatoes |
| 2 | Leeks |
| 3 ⅓ cups | sour Apple |
| 2 tablespoons | lemon juice |
| 2 tablespoons | Oil |
| 4 cups | Meat stock |
| ½ bunches | marjoram |
| 2 | bay leaves |
| salt | |
| freshly ground peppers |
Directions
1 Peel and finely dice the onion. Wash and peel the carrots, turnips and potatoes and cut into dice or sticks. Trim and wash the leeks and cut into rings. Peel, quarter and core the apples and slice thinly lengthwise. Sprinkle with lemon juice.
2 Dice the cooked pork.
3 Heat the oil in a large pan and saute the onion and bacon. Add the stock, a few sprigs of marjoram, the bay leaves, carrots, potatoes, turnips and leeks.
4 Cover and simmer for 20 minutes. 3 minutes before the end of cooking time add the pork and apples. Season to taste with salt and pepper. Serve sprinkled with marjoram leaves.
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