Rutabaga Stew with Smoked Ham
Rutabaga Stew with Smoked Ham - A light - and delicious! - stew for a change
Healthy, because
Even smarter
Nutritional values
Tastes just as good as the original from Schleswig-Holstein, but because of the low-fat Kassler back, the calorie balance is much more favourable; in addition, the light stew scores with plenty of vitamin C and B vitamins.
Rutabagas traditionally belong in this North German classic, but if you don't like them so much, you can use carrots instead - in some areas of Schleswig-Holstein this is even the usual version!
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,004 mg | (25 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 14 ozs Smoked ham
- 2 bay leaves
- 1 Rutabaga (about 900 grams)
- 4 onions (about 200 grams)
- 7 waxy potatoes (about 700 grams)
- ½ bunch parsley
- salt
- peppers
- cloves
Kitchen utensils
Preparation steps
Boil 700 ml (approximately 3 cups) of water in a pot. Add ham and bay leaves and return to a boil. Cover and cook for about 30 minutes.
Meanwhile, halve the rutabaga, then peel and cut into 2 cm (approximately 3/4-inch) cubes.
Peel the onions and cut into wedges.
Remove ham from the pot with a slotted spoon, place on a plate and let cool. Add the onions and rutabaga to the cooking liquid, bring to a boil, then cover and cook for about 10 minutes.
Meanwhile, peel potatoes and cut into 2 cm (approximately3/4-inch) cubes.. Add to the rutabaga mixture and cook, covered, over medium heat for another 20 minutes.
Rinse the parsley, shake dry, pluck off the leaves and finely chop.
Cut ham into 2 cm (approximately 3/4-inch) cubes. Add ham and half the parsley to the vegetables and season with salt, pepper and clove. Sprinkle with remaining chopped parsley and serve.
