Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Sausage | 100g cooked | 301 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup margarine or butter
- 2 pounds braising meat, sliced 1/2 inch thick (large chunks)
- 2 cups cold water
- 3 pounds carrots, peeled and diced or a mixture of diced carrot and turnip
- 12 ounces onions, diced (about three medium)
- 3 pounds potatoes, peeled and quartered
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 or 2 Dutch smoked sausages (or any smoked sausage)
Directions
Heat the fat in Dutch oven or crock pot until brown. Sear the meat on both sides til brown. Add water to just cover the meat and simmer (covered) for approximately one (1) hour. Add carrots, onions and potatoes.
Season with salt and pepper. Cover and simmer for about an hour more. Add the Dutch sausage on top during the last 15 minutes of cooking.
Remove the meat and veggies, if there is enough liquid left, make gravy. Mash the vegetables together and put on plates. Put meat and sausage slices on top and serve with gravy.
Category:Dutch Antillean Recipes
Category:Dutch Antillean Meat Dishes