Steak with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 46.9 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,233 mg | (31 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 large carrots
- 1 Parsnip
- 2 stalks Celery
- 1 Red chili pepper
- 2 shallots
- 30 grams ginger
- 4 Tbsps Canola oil
- 150 milliliters Vegetable broth
- 4 Steak (about 160 grams)
- salt
- freshly ground peppers
- 1 pinch Curry powder
- 1 Tbsp Dijon mustard
- 150 milliliters Whipped cream
- 3 Tbsps chopped parsley
Preparation steps
Peel carrots, parsnip and celery, rinse and trim. Cut all into about 0.5 cm (approximately 1/4-inch) thick slices. Cut chile pepper lengthwise, remove seeds and cut into thin rings. Peel the shallots and ginger and chop finely. Sauté shallots and ginger in 2 tablespoons oil until translucent. Add the remaining prepared vegetables and broth and cook over medium heat until al dente, about 15 minutes.
Preheat the oven to 100°C (approximately 210°F) convection. Rinse steaks and pat dry. Fry in a pan in remaining oil over high heat for 2-3 minutes per side. Season with salt and pepper and sprinkle with chile pepper rings. Remove from pan and let rest for about 10 minutes in the oven.
Meanwhile, season the vegetables with salt, pepper and curry powder. Stir in mustard and cream and adjust seasonings. Sprinkle with the parsley.
Arrange the steaks on the vegetables and serve with Jerusalem artichoke chips, if desired.
