Celery Root Stew with Bell Peppers and Tomatoes
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
185
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.2 g | (44 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 103 μg | (172 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 250 μg | (83 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 275 mg | (289 %) | ||
| Potassium | 1,491 mg | (37 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tomatoes
- 400 grams Celery root
- 4 carrots
- 4 shallots
- 4 green Bell pepper
- 3 Tbsps olive oil
- 500 milliliters Vegetable broth
- 1 tsp ground Caraway
- salt
- freshly ground peppers
- 2 Tbsps chopped parsley
Preparation steps
1.
Peel tomato, halve, remove the seeds and dice. Peel celery root and the carrots and dice. Peel shallots and finely chop. Cut bell peppers in half, remove seeds and dice.
2.
Fry the shallots in hot oil until soft. Add the remaining vegetables, sauté briefly, then pour in the broth. Season with caraway seeds, salt and pepper and simmer half-covered, stirring occasionally for about 10 minutes. Before serving, adjust seasonings and sprinkle with parsley.
