Vegetable Stew with Smoked Pork and Chive Pesto
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(0 votes)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
418
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 56.7 μg | (95 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,112 mg | (28 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams Smoked pork chop (boneless)
- 4 Tbsps vegetable oil
- 1 l Vegetable broth
- 1 tsp Caraway
- 450 grams carrots
- 150 grams Celery root
- 200 grams Leeks
- salt
- peppers
- 1 bunch Chives
- 1 garlic clove
- 30 grams grated Parmesan
- 50 grams slivered almonds
- 7 Tbsps olive oil (cold-pressed)
Preparation steps
1.
Brown smoked pork in a pan in oil. Pour in broth, add caraway seeds and cook for 30 minutes over medium heat, turning the meat often.
2.
Peel carrots, cut into slices and add to the pot after 15 minutes. Peel celery, cut into thin slices and add to pot after 20 minutes. Rinse leeks thoroughly, cut into thin rings and add to pot after 25 minutes. Season stew with salt and pepper.
3.
Cut chives in rolls and puree with pressed garlic, Parmesan, finely chopped almonds and olive oil. Season with salt and pepper.
4.
Cut the pork into slices and return to the stew. Serve with the pesto.
