Vegetable Stew with Potatoes and Ricotta
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
505
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 63.2 μg | (105 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 2,174 mg | (54 %) | ||
| Calcium | 265 mg | (27 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 400 grams waxy potatoes
- 4 carrots
- 1 Zucchini
- 2 shallots
- 2 garlic cloves
- 3 Tomatoes
- 3 Tbsps olive oil
- 200 milliliters Vegetable broth
- 1 Tbsp freshly chopped Basil
- 1 Tbsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 6 Tbsps Ricotta cheese
Preparation steps
1.
Peel, rinse and slice potatoes and carrots.
2.
Rinse and chop zucchini.
3.
Peel and finely chop shallots and garlic.
4.
Rinse and dry tomatoes, cut out stalks and cut into cubes.
5.
Heat oil in a pan and saute shallots and garlic for a few minutes. Add potatoes and carrots and saute briefly. Deglaze pan with vegetable broth and simmer, covered, for about 15 minutes. Add tomatoes and zucchini and simmer for another 5 minutes or until vegetables are slightly al dente. Add herbs and season with salt, pepper and nutmeg. Transfer to plates and top each plate with a dollop of smooth ricotta. Serve.
