Careers

Dialysis Centres

About Us

Contact

Ingredients

(2 Servings)
  • 1 small carrot
  • 1 small onion
  • 1 clove of garlic
  • 1 small potato (140 g)
  • small lean pork fillet minced (60 g)
  • medium lean ground beef (60 g)
  • 60 ml white wine
  • 50 ml water
  • 1 tablespoon tomato paste
  • thyme and rosemary, pepper
  • nutmeg
  • extra virgin olive oil
  • 1 tablespoon margarine
  • 1 dash of whole milk (25 ml) (3,5 % fat)

Nutritional values

(per serving)
  • Calories 327 kcal
  • Fat 21 g
  • Sodium 109 mg
  • Carbohydrates 16 g
  • Protein 14 g
  • Phosphorus 180 mg
  • Potassium 756 mg
  • Liquid 199 ml

Directions

Put the chopped potatoes and vegetables into water for min. 2 hours to soak. Boil all the vegetables twice, changing the water each time, and chop the garlic, onion and carrot separately, reserving the potatoes for mashed potatoes. Mash the potatoes with the milk and margarine, adding pepper and nutmeg to taste. Add water gradually to the desired thickness. Brown the meat in a sauté pan with oil over high heat for two to three minutes until golden. Add the chopped vegetables, a tablespoon of tomato and a sprig each of thyme and rosemary; let fry for 10-15 minutes and then add the wine with water and let reduce until the sauce is quite thick (about 15-20 minutes) . To plate, remove the thyme and rosemary, place the meat first in a bowl, then cover with the mashed potato, giving it a few minutes in the oven to broil it.

Nutrition Tips

Adjust the amount of salt according to the recommendation of your nephrologist, adding it at the end of cooking and remembering that the use of spices will help to reduce salt intake. You can add a teaspoon of any red fruit jam to give a contrast of flavor and color. For a more refined presentation, use a pastry bag to shape the mashed potatoes.