Celery Root Stew
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
118
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 118 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 71.7 μg | (120 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 959 mg | (24 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 5 Tomatoes
- 300 grams Celery root
- 200 grams carrots
- 2 shallots
- 2 green Bell pepper
- 2 Tbsps olive oil
- 800 milliliters Vegetable broth
- ½ tsp ground Caraway
- salt
- peppers
- 2 Tbsps chopped parsley
Preparation steps
1.
Bring a small saucepan of water to a boil. Halve the tomatoes and blanch in the boiling water. Drain, rinse in cold water and peel. Quarter the tomatoes, remove the seeds and dice finely.
2.
Peel and finely dice the celery root and carrots. Peel and finely chop the shallots. Rinse the peppers, halve, remove the seeds and ribs and cube.
3.
Heat the oil in a saucepan. Saute the shallots until translucent. Add the remaining vegetables and saute for about 5 minutes. Add the broth and season with caraway. Cover and simmer for about 15 minutes.
4.
Season with salt and pepper. Serve sprinkled with parsley.
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