Rutabaga-Barley Stew with Bacon
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
745
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 745 cal. | (35 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 296.8 μg | (495 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 988 mg | (25 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 29.6 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
