Mixed Gourmet Stews
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
32
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 32 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 162 mg | (4 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the carrot and tomato stew
- 2 large carrots (peeled and diced)
- 2 Vine Tomatoes (cored, seeded, and diced)
- ½ Tbsp olive oil
- For the red pepper and goats' cheese stew
- 2 red peppers
- 1 Vine Tomato (cored, seeded, and diced)
- 2 Tbsps soft Goat cheese
Preparation steps
1.
For the carrot and tomato stew:
2.
Cook the carrot in a pan of unsalted boiling water for 8 - 10 minutes until tender. Drain well and combine with the tomato, olive oil, and a couple of tablespoons of cooking liquid in a saucepan. Cover and cook over a low heat for 10 - 12 minutes, stirring occasionally. Mash roughly and leave to cool. Serve lukewarm or chill until needed.
3.
For the red pepper stew:
4.
Preheat the grill to hot. Grill the peppers, turning occasionally, until blistered and blackened all over. Place the peppers in a bag and tie well to seal. Leave to cool for 15 minutes. Peel the skin from the peppers and discard any seeds and ribs. Roughly chop the flesh and combine with the tomato and a tablespoon of water in a small saucepan. Cover and cook over a low heat for 8 - 10 minutes, stirring occasionally. Stir through the goats' cheese and roughly mash. Leave to cool slightly. Serve lukewarm or chill until needed.
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