Alsatian Pork and Potato Casserole
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
924
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 924 cal. | (44 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 40.3 μg | (67 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,737 mg | (43 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 402 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Pastry flour
- 1 Tbsp vegetable oil
- 800 grams salted Pork
- 600 grams waxy potatoes
- 2 onions
- 1 stalk Leeks
- 2 carrots
- 2 Tbsps Goose fat
- salt
- freshly ground peppers
- 3 bay leaves
- 450 milliliters dry white wine
Preparation steps
1.
Combine flour, vegetable oil and about 4 tablespoons of water, knead into a smooth dough.
2.
Preheat the oven to 180 ° C convection.
3.
Chop pork coarsely. Peel, rinse and slice potatoes. Peel and chop onions. Rinse leek and cut into slices. Peel carrots and slice. Butter casserole dish and layer meat, onions, carrots, leek and potatoes.
4.
Season with sal and pepper, add bay leaves and wine to the pot. Cover with a lid. Tightly seal lid with dough. Bake in preheated oven at 180°C (approximately 350°F) for about 2 hours. At the table, remove dough and lid. Serve in a pot.
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