Vegetable Stew with Smoked Pork
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
433
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.3 g | (44 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 334.3 μg | (557 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 32.8 mg | (273 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 262 μg | (87 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 282 mg | (297 %) | ||
| Potassium | 2,592 mg | (65 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 88 μg | (44 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams potatoes
- 200 grams carrots
- 800 grams Smoked pork chop
- 800 grams fresh Brussels sprouts or 600 grams frozen (approximately 1 pound)
- 300 grams Tomatoes
- 2 onions
- 1 Tbsp clarified butter
- 20 grams dried Porcini mushroom
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
Preparation steps
1.
Soak the mushrooms in 0.5 liters of water (approximately 1 pint).
2.
Peel the onions and chop finely.
3.
Peel the potatoes and dice.
4.
Peel and coarsely grate the carrot.
5.
Rinse the brussels sprouts and halve crosswise.
6.
Blanch the tomatoes, peel, remove seeds and cut into quarters.
7.
Fry the meat in the clarified butter on all sides. Add the onions, potatoes and carrots. Sauté.
8.
Pour in the mushrooms with the liquid and cook covered for 15 minutes. Add the brussels sprouts and cook another 15 minutes.
9.
Remove the meat, separate from the bones and cut into slices or bite-size pieces. Add them back into the pot with the tomatoes and simmer another 5 minutes. Season with salt and pepper and serve sprinkled with parsley.
