Vegetable Stew with Semolina Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 139.3 μg | (232 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dumplings
- 40 grams soft butter
- salt
- freshly grated Nutmeg
- 1 egg
- 50 grams Semolina flour
- 2 Tbsps ground Poppy seeds
- For the stew
- 200 grams waxy potatoes
- 2 carrots
- 300 grams Brussels sprouts
- 1 onion
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- 2 bay leaves
- salt
- freshly ground peppers
- 2 Tbsps freshly grated Horseradish
- 2 Tbsps freshly chopped parsley
Preparation steps
For the dumplings: Season butter with salt and nutmeg. Whip until fluffy. Add egg, flour and ground poppy seeds and let stand for at least 20 minutes.
For the stew: Peel, rinse and cut potatoes and carrots into bite-sized pieces. Cut Brussels sprouts from stalks, if necessary, then remove outer leaves. Rinse then cut in half. Peel onion and dice finely. Melt butter in a large saucepan. Sweat onion until translucent then add potatoes and carrots. Deglaze pan with broth and add bay leaves. Simmer, covered, for approximately 12 minutes.
Use 2 small spoons to shape semolina batter into small dumplings.
Add Brussels sprouts and dumplings to the soup. Simmer for about 15 minutes. Season the soup with salt and pepper. Spoon the vegetable stew and semolina dumplings into four serving bowls. Serve sprinkled with fresh horseradish and parsley.
