Stew with Rutabaga
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
700
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 700 cal. | (33 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,247 mg | (31 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams smoked Pork belly
- 500 grams Pork neck
- 1 onion
- 1 garlic clove
- 400 grams Rutabaga
- 2 carrots
- 200 grams floury potatoes
- 200 grams green Beans
- 2 Tbsps clarified butter
- 1 Tbsp Tomato paste
- 200 milliliters dry white wine
- 250 milliliters Beef broth
- 1 sprig rosemary
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse the pork, pat dry and chop. Rinse and break the beans. Rinse and peel the rutabaga, carrots and potatoes. Peel the onion and garlic. Cut all the vegetables in cubes .
2.
Heat butter in a pan and saute the pork until brown. Add the vegetables and saute for a few minutes. Add in the tomato paste and deglaze with the dry white wine and broth. Stir in the rosemary and season with salt and pepper. Cover and simmer for about 50 minutes, stirring occasionally in between. Serve hot.
