Veal Stew with Kohlrabi
Veal Stew with Kohlrabi - Pure meat-eating pleasure, seasoned with a hint of lemon
Healthy, because
Even smarter
Nutritional values
A lot of protein and little fat makes the gentle veal stew ideal for all those who want to eat few carbohydrates. The trace elements iron and zinc found in the veal help transport oxygen in the blood and support numerous metabolic processes.
As a satiating carbohydrate supplement, whole grain rice (50 grams of uncooked rice per person) is suitable.
(Percentage of daily recommendation)
| Calorie | 477 kcal | (23 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28.1 mg | (234 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 858 mg | (21 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 480 mg | |||
| Cholesterol | 154 mg |
Ingredients
- Ingredients
- 9 ounces shallots
- 2 pounds Veal (Stew)
- 3 tablespoons Spelt flour
- 3 tablespoons Canola oil
- salt
- peppers
- 3 tablespoons white wine
- 1 pint chicken stock
- 1 lemon
- 2 Kohlrabi
- 1 teaspoon cornstarch
- ¼ cup Heavy cream
- 1 bunch Chervil
- 1 tablespoon honey
Kitchen utensils
Preparation steps
Peel shallots and cut in half or quarters depending on size.
Rinse meat and pat dry. Place the flour in a fine sieve and sprinkle evenly over meat.
Heat oil in a Dutch oven. Brown the meat all over in 2 batches over high heat and remove from pot.
Add shallots to the Dutch oven and sauté briefly. Return meat to pot and season with salt and pepper. Pour in wine and let boil. Pour in the chicken stock and bring to a boil.
Rinse the lemon in hot water and wipe dry. Peel lemon zest in a long, thin spiral, add to pot and let simmer for 30 minutes, covered, over low heat.
Meanwhile, trim kohlrabi, peel and cut into bite-sized pieces.
Add kohlrabi to stew and cook, uncovered, for another 20 minutes over low heat.
Mix cornstarch in a little cold water. Add cream and cornstarch to pot while stirring and bring to a boil.
Meanwhile, rinse the parsley, shake dry and coarsely chop leaves with tender stems. Cut lemon in half and squeeze juice from one half (save the rest for another use).
Remove lemon peel from stew, stir in the honey and season with salt, pepper and lemon juice. Just before serving, stir in the parsley.
