Vegetable-mushroom Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 16.8 g | (56 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 79.3 μg | (132 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 35.8 μg | (80 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,740 mg | (44 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 large onion
- 2 carrots
- ¼ Celery root
- 3 large, starchy potatoes
- 1 stalk Leeks
- 800 grams mixed Wild mushroom (such as Button Mushrooms, Red Caps, porcini or chanterelles)
- 1 Tbsp clarified butter
- 800 milliliters Vegetable broth
- 2 bay leaves
- ¼ tsp Caraway (all)
- 1 tsp Juniper berries
- 1 tsp dried thyme
- salt
- freshly ground peppers
- 1 Tbsp butter
- 2 Tbsps Pastry flour
- 1 Tbsp Vinegar
- sugar
- 1 handful freshly chopped parsley
- 120 milliliters Whipped cream
Preparation steps
Peel the onion and dice. Peel the carrots, celery root and potatoes and cut into small cubes. Cut the leek in half, rinse thoroughly and cut into thin slices. Trim the mushrooms and cut in half (depending on their sizes, quarter or leave whole).
In a large pot, heat the ghee and fry the carrots, celery, potatoes and leeks. Add in the broth and simmer covered for about 15 minutes. Add the potatoes, mushrooms, caraway seeds, bay leaf, juniper berries and thyme. Season with salt and pepper, and cook for another 15-20 minutes. Remove the bay leaves and juniper berries.
Melt the butter in a small saucepan and sprinkle with the flour. Keep stirring and when the color changes to golden brown, add a little broth. Add the butter mixture to the large pot of stew to thicken it. Add the vinegar and season with salt, pepper, and sugar. Add in the sour cream and about half of the parsley.
Transfer the stew to plates or bowls and serve sprinkled with the remaining parsley.
