Celery Root Stew with Bell Peppers and Tomatoes

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Celery Root Stew with Bell Peppers and Tomatoes
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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)
Calorie185 cal.(9 %)
Protein6 g(6 %)
Fat9 g(8 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage13.2 g(44 %)
Vitamin A2 mg(250 %)
Vitamin D0 μg(0 %)
Vitamin E7.9 mg(66 %)
Vitamin K103 μg(172 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.1 mg(34 %)
Vitamin B₆1 mg(71 %)
Folate250 μg(83 %)
Pantothenic acid1.6 mg(27 %)
Biotin16.7 μg(37 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C275 mg(289 %)
Potassium1,491 mg(37 %)
Calcium121 mg(12 %)
Magnesium64 mg(21 %)
Iron2.3 mg(15 %)
Iodine10 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.4 g
Uric acid87 mg
Cholesterol0 mg
Complete sugar17 g

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
How healthy are the main ingredients?
olive oilparsleyTomatocarrotshallotCaraway

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.