Hearty Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 858 mg | (21 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 300 grams carrots
- 300 grams Sweet potato
- 2 shallots
- 800 milliliters Vegetable broth
- 150 milliliters freshly squeezed Orange juice
- ¼ tsp Chili powder
- 2 Tbsps sourf Whipped cream
- 2 tsps freshly grated ginger
- 4 Tbsps Cress
- salt
- freshly ground peppers
- 1 Tbsp butter
- 4 egg yolks
- 1 egg white
- salt
- Nutmeg
- 125 grams Oats
- 2 Tbsps scallions
Preparation steps
Peel and slice carrots and potatoes. Peel and mince shallots. Heat oil in a pan and cook shallots. Add carrots and potatoes and sauté briefly, then deglaze with broth and orange juice. Bring to a boil and add chilli and ginger. Simmer for about 15-20 minutes. Remove from heat, stir in sour cream and season with salt and pepper.
Beat butter and egg yolks until fluffy, season with salt and nutmeg.
Finely grind oats and toast in a dry pan. Let cool and stir into butter mixture, then add chives
Let dough rest for about 20 minutes, then beat egg whites until stiff.
Fold egg whites into oat mixture. Shape mixture into little dumplings and cook in boiling salted water for about 10 minutes. Remove and drain.
Plate dumplings in soup plates and smother with carrot and potato mixture. Serve garnished with cress.
