Sausage and Vegetable Stew
(2 votes)
(2 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
569
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.4 g | (48 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 92.2 μg | (154 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,455 mg | (36 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams carrots
- 200 grams potatoes
- 300 grams Savoy cabbage
- 300 grams Sausage (such as krakow)
- 2 sticks Celery
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 0.9 l Beef broth
- 200 grams Beluga lentil
- 200 grams Cherry tomatoes
- 2 bay leaves
- 3 peppercorns
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse and peel the vegetables. Cut the carrots and potatoes into small cubes. Remove the thick stalk from the cabbage, and thinly slice the leaves. Slice the sausages on a bias. Thinly slice the celery. Peel the onion and garlic, cut into a small dice.
2.
Melt the butter in a saucepan, and sweat the onion and garlic until translucent. Add the remaining vegetables (minus the tomatoes and lentils), sauté briefly, and then add the broth. Add the lentils, tomatoes, bay leaf, and peppercorns and cook for 25 minutes over medium heat. Add the sausage 10 minutes before the stew is finished. Season to taste, and serve.
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