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Braised Pork Roast with Vegetables
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Braised Pork Roast with Vegetables
Ingredients
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1 1/2 tbsp |
canola oil |
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23 mL |
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1 1/2 tbsp |
butter, unsalted |
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20 g |
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600 g |
pork roast, boneless |
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2 cloves |
garlic, minced |
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2 |
bay leaf |
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0.4 g |
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2 stalks |
celery, cut into large pieces |
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140 g |
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4 |
carrots, cut into large pieces |
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400 g |
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2 |
onions, cut into large pieces |
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400 g |
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salt to taste |
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ground pepper to taste |
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3 |
potatoes, peeled and halved |
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600 g |
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3/4 cup |
water, up to 1,5 cm in the pan |
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190 mL |
Method
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Heat the oil and butter in a thick-bottom pan. Brown the meat 7-8 min until golden on all sides. Add the garlic, bay leaf, carrot, celery, and onion. Add salt and pepper, cover, cook over low heat 1½h.
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Pour in some water to dilute the cooking juice and provide a cooking medium for the potatoes. Peel the potatoes, cut them in halves, and add them into the pan. Cook an additional 30 min or so until the potatoes are soft.
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Serve.
Claims
- Free :
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Added Sugar
- Low :
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Calories, Cholesterol, Fat, Saturated Fat, Sodium
- Source of :
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Calcium
- Good source of :
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Copper, Iron, Vitamin B2, Vitamin C, Vitamin E
- Excellent source of :
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Fibre, Folacin, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin K, Zinc
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (420g)
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Amount
% DV*
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* DV = Daily Value
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Calories
400
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Fat
10 g
16 %
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Saturated 3.5 g
+ Trans 0.3 g
19 %
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Cholesterol
70 mg
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Sodium
150 mg
6 %
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Carbohydrate
43 g
14 %
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Fibre
6 g
25 %
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Sugars
10 g
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Protein
35 g
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Vitamin A
110 %
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Vitamin C
40 %
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Calcium
8 %
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Iron
20 %
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More info
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