Vegetable Stew with Herbed Dumplings
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.7 g | (49 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 58.4 μg | (97 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,382 mg | (35 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 50 milliliters low fat milk
- Iodized salt
- 30 grams Semolina flour
- 1 egg yolk
- 2 Tbsps mixed, chopped Fresh herbs
- 1 bunch baby Turnip
- 100 grams Green beans
- 2 sticks Celery
- 2 carrots
- 1 onion
- 1 Tbsp Canola oil
- Vegetable broth
- freshly ground pepper
Preparation steps
1.
In a saucepan, bring the milk and 1 pinch of salt to a boil, stir in flour until no lumps remain. Let cool and stir in the egg yolk and 1 tablespoon of the herbs. With teaspoons scoop out the dough into dumpling shapes, set aside.
Peel the turnips and carrots, cut into small pieces. Trim the beans and celery and cut into small pieces.
2.
Peel and finely chop the onion. Heat the oil in a skillet and saute the onion until translucent. Add the remaining vegetables and cook briefly. Add the broth, season with salt and pepper and simmer 10 minutes, stirring occasionally.
Place the dumplings on top of the simmering vegetables, cover and cook until the dumplings are cooked through, about 5 minutes. Sprinkle with the remaining chopped herbs and serve.
