Jerusalem Artichoke Stew

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Jerusalem Artichoke Stew
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
192
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie192 cal.(9 %)
Protein4.29 g(4 %)
Fat7.78 g(7 %)
Carbohydrates28.08 g(19 %)
Sugar added0 g(0 %)
Roughage3.01 g(10 %)
Vitamin A83.18 mg(10,398 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.62 mg(14 %)
Vitamin B₆0.13 mg(9 %)
Folate26.81 μg(9 %)
Pantothenic acid0.41 mg(7 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C7.79 mg(8 %)
Potassium552.58 mg(14 %)
Calcium50.09 mg(5 %)
Magnesium48.23 mg(16 %)
Iron4.6 mg(31 %)
Iodine0.15 μg(0 %)
Zinc0.55 mg(7 %)
Saturated fatty acids4.22 g
Cholesterol11.21 mg

Ingredients

for
4
Ingredients
2 scallions
3 Sage
400 grams Jerusalem artichoke
2 Tbsps Ghee
150 grams Amaranth
1 tsp Indian Curry powder
1 Tbsp Tomato paste
400 milliliters Vegetable broth
salt
Garam Masala
2 Tbsps scallions
How healthy are the main ingredients?
AmaranthGheeTomato pasteSagesalt

Preparation steps

1.

Rinse, trim and cut the scallions diagonally into thin rings. Rinse the sage leaf and pat dry. Rinse, peel and cut the Jerusalem artichoke stems into bite-sized pieces.

2.

Place the ghee in a saucepan and sauté the scallions together with the sage briefly. Rinse the amaranth in a colander, drain well and add to the mixture. Add the curry powder and tomato paste and cook everything briefly. Then add the Jerusalem artichokes and pour in the broth. Cook for about 20 minutes covered.

3.

Season with salt and garam masala. Serve sprinkled with chives.