Potato and Pumpkin Goulash
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
288
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,334 mg | (33 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams potatoes
- 1 kilogram Pumpkin
- 2 onions
- 1 Tbsp olive oil
- 3 Tbsps sweet paprika
- 1 l clear Vegetable broth
- 1 Tbsp Pastry flour
- 1 bay leaf
- 1 Tbsp finely chopped marjoram
- salt
- freshly ground peppers
- 125 grams Crème fraiche (or QimiQ)
Preparation steps
1.
Peel, rinse and cut and slice or dice the potatoes. Peel the pumpkin, halve and remove the seeds and fibrous threads. Dice the pumpkin flesh.
2.
Heat the oil in a skillet. Peel and finely chop the onion and saute until golden brown. Stir in the paprika until well coated. Add the broth, the bay leaf and marjoram and season with salt and pepper. Add the potatoes and simmer 10 minutes. Add the pumpkin and cook until the vegetables are very tender, 20-25 minutes. Sprinkle the flour over the vegetables, stir to combine and bring to a boil. Remove from the heat, stir in the crème fraiche and serve garnished with marjoram.
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