Vegetarian Courgette Stew
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 11 h.
Ready in
Calories:
376
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,624 mg | (41 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large carrots
- 2 Zucchini
- 4 potatoes
- 1 small, yellow pepper
- 1 onion
- ⅔ cup Brown bean
- 1 cup vegetable stock
- 1 Tbsp butter
- 1 clove garlic cloves
- 1 small Kohlrabi
- ⅞ cup cream
- 1 Tbsp Lime juice
- salt
- peppers
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 großer weiter Pot mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 Pot mit Deckel, 1 Fork
Preparation steps
1.
Soak the beans in cold water overnight. Next day drain and discard the soaking water. Peel and finely chop the garlic. Peel and roughly chop the onions. Heat the butter and sweat the onions and garlic until soft. Add the beans and vegetable stock, bring to the boil, cover and cook in a preheated oven (200 °C with top and bottom heat) for about 25 minutes. Meanwhile peel the carrots and potatoes. Cut the carrots into slices 1.5 cm thick and cut the potatoes into 3 cm cubes. Wash and trim the yellow pepper and cut into approximately 2 cm pieces. Wash the courgettes, quarter lengthwise and cut each quarter into pieces 2-3 cm thick. Peel the kohlrabi and dice like the potatoes. Add all the vegetables to the beans, mix, replace the lid and cook in the oven for a further 15 minutes (add a little water if necessary). Then remove the lid, add the cream, season with salt and pepper and add lime juice to taste. Cook without a lid for a further 10-15 minutes, or until done.
