Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 836 cal. | (40 %) | ||
| Protein | 31.54 g | (32 %) | ||
| Fat | 42.38 g | (37 %) | ||
| Carbohydrates | 86.23 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.72 g | (39 %) |
| Vitamin A | 2,481.37 mg | (310,171 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 2.03 mg | (17 %) | ||
| Vitamin B₁ | 0.48 mg | (48 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 4.71 mg | (39 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 99.92 μg | (33 %) | ||
| Pantothenic acid | 2.27 mg | (38 %) | ||
| Biotin | 3.64 μg | (8 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 60.25 mg | (63 %) | ||
| Potassium | 1,546.8 mg | (39 %) | ||
| Calcium | 150.44 mg | (15 %) | ||
| Magnesium | 93.84 mg | (31 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 3.2 μg | (2 %) | ||
| Zinc | 1.15 mg | (14 %) | ||
| Saturated fatty acids | 19.57 g | |||
| Cholesterol | 121.07 mg |
Ingredients
- 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
- ⅒ 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
Preparation steps
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.
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.
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.
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.
