Stew with Spelt and Carrots
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 91.3 μg | (152 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 1,315 mg | (33 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 200 grams Spelt
- 2 stalks Leeks
- 2 onions
- 600 grams carrots
- 2 Kohlrabi
- 300 grams Celery root
- 2 Tbsps butter
- 1 l Vegetable broth (Instant)
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- 3 Tbsps Crème fraiche
Preparation steps
1.
Cover spelt with water and soak overnight. The next day, cook spelt in the soaking water,, covered on medium heat for about 25 minutes. Clean and rinse leek. Cut the white and light green parts of leek. Peel and dice onions. Rinse and peel carrots, kohlrabi and celery. Cut into small cubes. Strain spelt and let drain.
2.
Brown the vegetables in butter in a pot a few minutes, then stir in spelt and vegetable broth. Cover with lid and simmer for about 15 minutes. Season with salt and pepper. Stir in the creme fraiche. Transfer to plates and serve sprinkled with parsley.
