Rutabaga-Barley Stew with Bacon

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Rutabaga-Barley Stew with Bacon
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
745
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie745 cal.(35 %)
Protein11 g(11 %)
Fat62 g(53 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage7.6 g(25 %)
Vitamin A1.2 mg(150 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.1 mg(18 %)
Vitamin K296.8 μg(495 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.6 mg(43 %)
Folate173 μg(58 %)
Pantothenic acid0.7 mg(12 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C81 mg(85 %)
Potassium988 mg(25 %)
Calcium204 mg(20 %)
Magnesium95 mg(32 %)
Iron4.5 mg(30 %)
Iodine17 μg(9 %)
Zinc1.8 mg(23 %)
Saturated fatty acids29.6 g
Uric acid116 mg
Cholesterol72 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
500 grams Rutabaga
1 onion
1 carrot
200 grams Bacon
30 grams butter
150 grams Pearl barley
1 l Vegetable broth
300 grams Spinach
125 grams Whipped cream
salt
peppers
How healthy are the main ingredients?
SpinachWhipped creamonioncarrotsalt

Preparation steps

1.

Peel onion and chop finely. Rinse and peel rutabaga and carrot and finely dice. Chop bacon coarsely. In a frying pan, sauté onion, rutabaga, carrot and bacon with butter. Add pearl barley and broth. Cover and simmer for 15 minutes.

2.

Rinse spinach and add to pot, seasoning with salt and pepper. Pour in heavy cream and cook for a further 5 minutes. Ladle into bowls and serve.