Vegetable-turkey Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 140.3 μg | (234 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,574 mg | (39 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams turkey breasts
- 3 shallots
- 2 garlic cloves
- 1 bay leaf
- salt
- freshly ground peppers
- 250 milliliters chicken stock
- 125 milliliters dry white wine
- 350 grams potatoes
- 2 grams carrots
- 1 Tbsp chopped parsley
- 300 grams Napa cabbage
- 2 tsps clarified butter
- 1 tsp freshly chopped marjoram
Preparation steps
Cut the turkey into bite-sized cubes. Peel 1 shallot and cut into quarters. Peel garlic and cut into rings. Combine turkey, shallot and garlic in a bowl with the bay leaf and season with salt and pepper. Pour in poultry stock and wine, cover and marinate overnight in the refrigerator.
Greas a baking dish. Peel potatoes and carrots and cut into slices. Peel remaining shallots and quarter lengthwise.
Rinse cabbage, trim and cut into strips. Melt butter in a pan, add cabbage and cook for 3 minutes while stirring. Add potatoes and carrots and cook briefly. Mix in shallots and parsley.
Place half the vegetables in the baking dish. Season with salt, pepper and remaining herbs. Arrange turkey meat on the vegetable filling and cover with remaining vegetables. Pour marinade through a sieve over the baking dish, cover and seal firmly (with a lid or aluminum foil).
Place in the cold oven on the middle rack and roast at 200°C (approximately 400°F) for 1 1/2 hours.
