Spiced Pork with Potatoes and Root Vegetables

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Spiced Pork with Potatoes and Root Vegetables
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
623
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie623 cal.(30 %)
Protein39 g(40 %)
Fat32 g(28 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage9.3 g(31 %)
Vitamin A1.3 mg(163 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin K41.1 μg(69 %)
Vitamin B₁2.1 mg(210 %)
Vitamin B₂0.5 mg(45 %)
Niacin20.1 mg(168 %)
Vitamin B₆1.4 mg(100 %)
Folate113 μg(38 %)
Pantothenic acid2.6 mg(43 %)
Biotin15.2 μg(34 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C66 mg(69 %)
Potassium2,093 mg(52 %)
Calcium126 mg(13 %)
Magnesium128 mg(43 %)
Iron6.2 mg(41 %)
Iodine14 μg(7 %)
Zinc8.4 mg(105 %)
Saturated fatty acids12.3 g
Uric acid359 mg
Cholesterol131 mg
Complete sugar11 g

Ingredients

for
4
For the pork
1 bay leaf
1 tsp peppercorns
1 tsp Juniper berries
1 tsp Mustard seed
2 garlic cloves
750 grams Pork (shoulder, pork belly)
125 milliliters Vinegar
salt
3 carrots
1 Parsnip
½ Celery root
2 onions
For the potatoes
750 grams Predominantly waxy potatoes
1 tsp salt
To serve
2 Tbsps scallions
1 pc fresh Horseradish
How healthy are the main ingredients?
PorkpotatoHorseradishJuniper berriesgarlic clovesalt

Preparation steps

1.

For the pork: Place the bay leaf, peppercorns, juniper berries, mustard seeds and garlic in a spice bag. In a large pot, bring 1 liter (approximately 1 quart) of water, the vinegar and the spice bag to a boil. Add the pork, and more water if necessary to cover and simmer 40 minutes.

2.

For the potatoes: Meanwhile, peel the potatoes, cut into uniform pieces and steam in approximately 350 ml (approximately 1 1/2 cups) of water and the salt until knife-tender, 15-20 minutes. Drain and return the potatoes to the pot, shaking the pan until the water has evaporated slightly. 

3.

Peel the carrots, parsnip, and celery root and cut into thin julienne.Peel the onions and cut into half rings. Add the root vegetables and onions to the meat and simmer  until tender, 7-10 minutes.

4.

Before serving, remove the spice bag, cut the meat into finger-thick slices and arrange the root vegetables along with the onion slices on top. Spoon some of the cooking juices over the potatoes and serve the meat and potatoes garnished with chives and grated horseradish.