Smoked Ham with Parsley-Almond Sauce
Smoked Ham with Parsley-Almond Sauce - Rustic roast with refined sauce - good for all ages
Healthy, because
Even smarter
Nutritional values
The combination of the vegetable protein of the potatoes and the animal protein of the Kassler can be used by the body particularly well. In addition, the potatoes provide vitamin C and, together with the mustard oils from rocket, strengthen the immune system.
After cooking, finely chop the rosemary and stir it with 1 part mild mustard, 1 part hot mustard and 2 parts sweet cream or 1 shot of milk to make the sauce smooth: stimulates the whole body.
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 119.9 μg | (200 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,557 mg | (39 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 500 grams Smoked ham (boneless)
- 6 sprigs rosemary
- peppers
- 700 grams waxy potatoes
- 1 pc Celery root (about 125 grams)
- 3 carrots (each about 100 grams)
- 200 milliliters Vegetable broth
- salt
- 1 pc Leeks (about 125 grams)
- 1 bunch flat leaf parsley
- 1 bunch Arugula (about 80 grams)
- 60 grams whole almonds
- 1 tsp medium-hot Mustard
- 1 Tbsp Canola oil
Kitchen utensils
Preparation steps
Rinse ham, pat dry and poke a hole through the middle with a skewer.
Rinse rosemary, shake dry and insert one stem into hole in the ham.
Rub the ham with pepper and place on a large piece of aluminum foil. Place the remaining rosemary on the ham, close the foil and place on a baking sheet.
Bake the ham in preheated oven at 150°C (fan 130°C, gas: mark 1-2) (approximately 300°F) for about 1 hour. Rinse and peel potatoes, celery root and carrots and cut into chunks.
After ham has cooked for about 30 minutes, pour the vegetable broth into a pot. Add vegetables and season with salt and pepper. Cover and cook over medium heat for about 10 minutes.
Halve leek lengthwise and rinse under cold running water, then drain. Cut into thin rings. Add to vegetables and cook for another 15 minutes.
Rinse parsley and arugula and shake dry. Pluck parsley leaves and remove thick stems from the arugula. Chop the parsley and arugula in a food processor.
Add almonds, mustard and oil to the processor and purée until smooth.
Remove ham from the foil. Brush with some of the parsley sauce.
Remove rosemary from the center of the ham and cut the ham into thin slices. Serve with the vegetables and remaining sauce.
