Smoked Pork and Carrot-potato Mash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,868 mg | (47 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 onion
- 600 grams lean Smoked pork chop
- 1 bay leaf
- 800 grams potatoes
- 500 grams carrots
- 2 Tbsps Medium hot Mustard
- salt
- peppers
- sweet ground paprika
- 1 Tbsp sauce thickener
- butter
Preparation steps
Peel and chop the onion. Saute the pork and onion in a wide pan in the pork juices until the pork is browned all over. Add 750 ml (approximately 3 cups) of boiling water and the bay leaf and gently simmer 30 minutes.
Rinse and peel the potatoes and carrots and cut into small pieces potatoes and carrots. Cook in a pan with just enough salted water to cover and cook until tender, about 20 minutes.
Lift the meat from the pan and wrap in foil to keep warm. Strain the cooking liquid. Skim the fat and foam from 500 ml (approximately 2 cups) of the liquid and transfer to a saucepan. Stir in the mustard, season with pepper and bring to a boil. In a small bowl, mix the cornstarch with a little cold water until smooth, stir into the simmering broth and cook, stirring until thickened, season to taste.
With a potato masher mash the potatoes and carrots. Gradually add a little of the cooking liquid until the mash is creamy. Stir in 1 tablespoon butter, season with salt and pepper. Cut the meat into thin slices, serve with the sauce and mash. If desired, serve with a fresh endive.
