Vegetable Stew with Smoked Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 146.6 μg | (244 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 232 μg | (77 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 1,744 mg | (44 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 400 grams boned Smoked pork chop
- 1 stalk Leeks
- 1 onion
- 250 milliliters Vegetable broth
- 10 white peppercorns
- 1 bay leaf
- 1 sprig fresh thyme
- salt
- freshly ground peppers
- 500 grams small potatoes
- 1 small Kohlrabi
- 500 grams Napa cabbage
- 250 grams baby carrots
- Chervil (for garnish)
Preparation steps
Rinse leek, trim and cut the white and light green parts into small pieces. Peel onion and chop. Place vegetable broth in a large pot with 1 liter (approximately 1 quart) of water. Add leek, onion, peppercorns, bay leaf, thyme and 1/2 teaspoon salt and bring to a boil. Add pork and simmer over low heat for about 10 minutes, then remove, cover and place in preheated oven at 100°C (approximately 210°F) to keep warm.
Pour the broth through a sieve and bring to a boil again.
Peel the potatoes and chop into small pieces. Add to the broth and cook for 10-15 minutes.
In the meantime, peel kohlrabi and cut into sticks. Trim cabbage, rinse, cut into quarters lengthwise, cut out stalks and cut into wide strips. Peel carrots and cut into slices. Add the vegetables to the boiling broth and cook for about 10 minutes.
To serve, cut the pork into wide strips and add to the pot, reheat and season with salt and pepper. Serve stew garnished with chervil leaves.
