Vegetable Stew
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
254
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 100.2 μg | (167 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,032 mg | (26 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse carrot, peel if necessary and cut into slices. Rinse leeks, trim and cut into rings. Rinse celery, trim and cut into thin slices. Set aside celery leaves.
2.
Heat 2 tablespoons of butter in a pot and fry prepared vegetables for five minutes. Add vegetable broth to the pot, mix, cover, simmer for about 15 minutes and season with salt, pepper and nutmeg. Coarsely chop celery leaves and mix in a bowl with parsley.
3.
Cut bread into small cubes and fry in a pan with remaining butter.
4.
Serve stew in deep plates garnished with croutons, parsley and celery leaves.
