Green Vegetable Stew
(2 votes)
(2 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
195
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 51.6 μg | (86 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,029 mg | (26 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Broad bean
- salt
- 250 grams Savoy cabbage
- 250 grams starchy potatoes
- 200 grams Celery root
- 1 onion
- 1 garlic clove
- 1 stalk Leeks
- 2 Tbsps vegetable oil
- 1 l Vegetable broth
- freshly ground peppers
Preparation steps
1.
Blanche the beans in salted water for 6-8 minutes, rinse, drain and remove the skin. Rinse and cut the cabbage into strips. Peel and dice the potatoes, celery, onion and garlic. Rinse and trim the leeks, cut in half lengthwise and cut into strips. Sauté together with the onions and garlic in hot oil until translucent. Sauté the cabbage and potatoes briefly and then pour in the broth. Add approximately half of the beans. Season with salt and pepper. Cover and simmer for about 40 minutes.
2.
Puree about half the stew and then return to the pot. Add the remaining bean and let simmer. Season to taste again and serve with bread.
