Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 13.73 g | (14 %) | ||
| Fat | 7.82 g | (7 %) | ||
| Carbohydrates | 58.06 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.67 g | (76 %) |
| Vitamin A | 2,238.6 mg | (279,825 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.06 mg | (17 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 3.84 mg | (32 %) | ||
| Vitamin B₆ | 0.49 mg | (35 %) | ||
| Folate | 242.99 μg | (81 %) | ||
| Pantothenic acid | 1.19 mg | (20 %) | ||
| Biotin | 1.62 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 63.12 mg | (66 %) | ||
| Potassium | 1,336.55 mg | (33 %) | ||
| Calcium | 229.49 mg | (23 %) | ||
| Magnesium | 211.12 mg | (70 %) | ||
| Iron | 6.02 mg | (40 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.77 mg | (22 %) | ||
| Saturated fatty acids | 0.67 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 onion
- 1 sm stalk Leeks
- 500 grams carrots
- 2 Tbsps Canola oil
- 100 milliliters dry white wine
- 400 milliliters Vegetable broth
- 1 bay leaf
- 1 tsp fennel seeds
- 4 thyme
- 10 small Artichoke
- ½ lemon (juice)
- salt
- freshly groun peppers
- 2 Tbsps finely chopped parsley
Preparation steps
Peel the onion and chop finely. Halve the leeks lengthwise, rinse and cut into thin rings. Peel the carrots and cut diagonally into 0.5 cm (approximately 1/4 inch) thick slices.
Heat the oil in a large saucepan and sauté the onions until translucent. Add the leeks and carrots, sauté briefly and deglaze with the wine. Pour in the broth and stir in the bay leaf, fennel seeds and thyme sprigs. Simmer quietly approximately 5 minutes.
Rinse the artichokes, cut off hard blade tips, cut in half lengthwise and, if necessary, remove the hay. Cut the halves into 2 cm (approximately 1 inch) thick pieces and add to the stew. Simmer 10-15 minutes more, adding broth if needed.
Season with lemon juice, salt and pepper. To serve, transfer to plates, garnish with parsley and freshly ground pepper.
If desired, serve with fresh baguettes and a fruity white wine.
