Vegetable Stew with Grilled Pears
(2 votes)
(2 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
257
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 31.5 g | (105 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,154 mg | (29 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ Savoy cabbage
- 200 grams Hokkaido pumpkin
- 3 carrots
- 4 Salsify
- 2 Tbsps lemon juice
- 3 centimeters ginger
- 5 ripe Pear
- 250 grams chickpeas (canned)
- 3 sprigs Basil
- 750 milliliters Vegetable broth
- salt
- freshly ground peppers
Preparation steps
1.
Trim the cabbage, rinse and cut into narrow strips. Peel the pumpkin and carrot and cut into sticks. Rinse the salsify, peel, stir and keep in lemon juice.
2.
Peel the ginger and finely chop. Peel 3 pears, core and cut into matchsticks. Drain the chickpeas in a colander. Rinse the basil, shake dry and cut the leaves into strips.
3.
Boil the broth together with the ginger in a pot. Add all vegetables and pear pins and cook at low temperature for 10 minutes. In the meantime, rinse the remaining pears, cut in half, remove seeds and cook with the cut surface down in a grill pan for about 10 minutes. Season the vegetables with salt, pepper and the basil.
4.
Serve in ramekins or bowls and garnish with grilled pears.
