Vegetable Stew with Chestnuts
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
242
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,211 mg | (30 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Rutabaga
- 400 grams potatoes
- 200 grams carrots
- 200 grams Chestnuts
- 4 sprigs Savory
- 600 milliliters Vegetable broth
- 1 Tbsp Pastry flour
- salt
- freshly ground pepper
Preparation steps
1.
Peel and cube the turnips and potatoes. Peel and slice the carrots.
2.
Carve a notch into the shells of the chestnuts. Lay out on a baking sheet bake in hot preheated 220°C (approximately 425°F) oven for about 20 minutes, until the shell ruptures at the notches.
3.
Rinse and shake dry the savory. Remove chestnuts from the oven and let cool briefly, then peel.
4.
Pour vegetable stock in a stockpot, add rutabega, diced potatoes, sliced carrots and savory. Boil, covered, over medium heat for about 20 minutes. Add the chestnut pieces and simmer another 5 minutes.
5.
Mix the flour with 4 tablespoons water to form a paste. Stir into the stew and boil until thickened. Season with salt and pepper. Garnish with freshy savory. Serve hot.
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