Vegetable Stew
(1 vote)
(1 vote)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
153
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 44.5 μg | (74 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 741 mg | (19 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ozs cooking potatoes
- 1 medium carrot
- 1 small Kohlrabi
- 2 ozs small green Beans
- 1 onion
- 1 thin sprig Leeks
- 2 Tbsps butter
- 34 ozs Vegetable broth (Instant)
- 2 ozs Frozen pea
- 1 garlic clove
- 1 generous pinch ground Caraway
- salt
- freshly ground pepper
- 2 Tbsps freshly chopped Spring herb (such as parsley, basil, chervil, tarragon)
Preparation steps
1.
Peel potatoes, carrot and kohlrabi. Rinse beans and cut off the ends. Peel onion. Slice the leek lengthwise and rinse thoroughly. Cut all the vegetables into equal-sized cubes.
2.
Heat butter in a pan, add vegetables and sauté. Pour in broth, bring to a boil and simmer for about 10 minutes. Add peas. Peel garlic and squeeze through a press into the pan. Season with salt, pepper and caraway seeds and cook for another 10 minutes.
3.
Season vegetable stew again and serve sprinkled with the chopped herbs.
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