Potato and Green Bean Stew
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
144
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 20.7 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 466 mg | (12 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 500 grams waxy potatoes
- clarified butter (for frying)
- 2 red onions
- 200 grams green Beans
- 1 l Vegetable broth
- salt
- freshly ground peppers
- Horseradish (grated)
- ½ Dry sausage
- ½ bunch Chives
Preparation steps
1.
Peel the potatoes and cut into thin slices.
2.
Heat butter in a high pan (with lid). Add potatoes and brown well over medium-high heat on all sides.
3.
Meanwhile, peel onions, halve and cut into half rings. Add onion to pan. Then add the beans and pour in broth to fill the pan with about 3 cm (approximately 1 inch) of liquid. Cover and simmer until the potatoes are cooked (about 15 minutes). Watch carefully and add a little broth if necessary to prevent sticking.
4.
Cut the sausage into slices and add to the stew. Season generously with salt, pepper and horseradish.
5.
Cut the chives into small rings and sprinkle over the stew.
