Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 11.08 g | (11 %) | ||
| Fat | 15.13 g | (13 %) | ||
| Carbohydrates | 57.41 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.85 g | (33 %) |
| Vitamin A | 143.03 mg | (17,879 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.33 mg | (11 %) | ||
| Vitamin B₁ | 0.46 mg | (46 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 5.21 mg | (43 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 112.02 μg | (37 %) | ||
| Pantothenic acid | 0.82 mg | (14 %) | ||
| Biotin | 0.26 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,416.95 mg | (35 %) | ||
| Calcium | 95.96 mg | (10 %) | ||
| Magnesium | 124.99 mg | (42 %) | ||
| Iron | 3.22 mg | (21 %) | ||
| Iodine | 0.15 μg | (0 %) | ||
| Zinc | 1.41 mg | (18 %) | ||
| Saturated fatty acids | 5.69 g | |||
| Cholesterol | 20 mg |
Ingredients
Preparation steps
Preparation.
Soak lima beans overnight in a bowl with plenty of cold water.
Preparation.
The next day, preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Rinse potatoes thoroughly and cut into halves or quarters depending on the size. Mix potatoes in a bowl with oil and season with salt and pepper. Place potatoes on the prepared baking sheet. Bake in the preheated oven for 35-40 minutes.
Drain soaked beans and place in a pressure cooker. Cover with water, close the lid and cook over low heat (cooking stage 1) for about 12 minutes. Then let cool.
Rinse okra, trim and blanch in a pot of boiling salted water with vinegar for about 4 minutes. Drain in a colander, rinse with cold water and drain again.
Drain corn. Rinse scallions, trim and cut into thin rings. Heat clarified butter in a large pot and sauté for about 5 minutes. Add beans, corn and okra to the pot, mix and season with salt, pepper, rosemary and sugar. Serve on a plate with potatoes.
