Vegetable Stew

0
Average: 0 (0 votes)
(0 votes)
Vegetable Stew
share Share
print
bookmark_border Copy URL
Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
836
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie836 kcal(40 %)
Protein31.54 g(32 %)
Fat42.38 g(37 %)
Carbohydrates86.23 g(57 %)
Sugar added0 g(0 %)
Roughage11.72 g(39 %)
Vitamin A2,481.37 mg(310,171 %)
Vitamin D0.04 μg(0 %)
Vitamin E2.03 mg(17 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.27 mg(25 %)
Niacin4.71 mg(39 %)
Vitamin B₆0.65 mg(46 %)
Folate99.92 μg(33 %)
Pantothenic acid2.27 mg(38 %)
Biotin3.64 μg(8 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C60.25 mg(63 %)
Potassium1,546.8 mg(39 %)
Calcium150.44 mg(15 %)
Magnesium93.84 mg(31 %)
Iron8.4 mg(56 %)
Iodine3.2 μg(2 %)
Zinc1.15 mg(14 %)
Saturated fatty acids19.57 g
Cholesterol121.07 mg

Ingredients

for
4
for the soup
1 bunch Soup vegetables
250 grams onions
1 garlic clove
20 grams butter
¾ l Vegetable broth
400 grams Jerusalem artichoke
600 grams Sweet potato
250 grams Parsnips
salt (and pepper)
Nutmeg
for the dumplings
5 dried Apricot
l Apricot juice
30 grams Pine nuts
1 medium sized onion
1 garlic clove
20 grams butter
2 Tbsps breadcrumbs
2 Tbsps acidic Whipped cream
1 fresh chili pepper
salt (and pepper)
1 ground cilantro
3 Tbsps chopped parsley
500 grams Ground lamb
How healthy are the main ingredients?
Sweet potatoonionParsnipPine nutsWhipped creamparsley

Preparation steps

1.

Peel and finely chop the onions. Peel and press the garlic. Peel and finely chop the soup vegetables. Cook everything in the butter until soft, but not brown. Pour in the broth and bring to a boil.

2.

Rinse the Jerusalem artichokes. Cook for 5 minutes, rinse and remove the skin. Peel and rinse the sweet potatoes and parsnips. Cut into equal pieces. Add the sweet potatoes and parsnips to the broth, cover and cook over medium heat for 15 minutes. Add the Jerusalem artichokes and simmer for 5-10 minutes. Season with salt, pepper and freshly grated nutmeg.

3.

For the dumplings, soak the apricots in the apricot juice. Chop the pine nuts. Peel and finely chop the onion. Peel and press the garlic. Stew in the butter until soft, but not brown. Stir in the breadcrumbs and transfer to a bowl.

4.

Mix the sour cream and pine nuts. Rinse, dry and finely chop the chile. Add all the spices and herbs. Add in the meat and mix. Finely dice the apricots. Add to the bowl and knead together. With wet hands, form small balls and add to the boiling stew for about 8 minutes.

Serve warm.