Vegetable Ragout
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
203
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes
- 1 Tbsp vegetable oil
- 1 garlic clove
- 2 Tbsps Tomato paste
- ½ l Vegetable broth
- 1 sprig rosemary
- ½ tsp ground paprika
- 1 generous pinch Cumin
- ½ bunch scallions
- 1 Tbsp Whipped cream
- 1 tsp Pastry flour
- salt
- peppers
Preparation steps
1.
Scrub the potatoes thoroughly and cut in half crosswise. Heat oil in a pan. Peel garlic and press through a garlic press into the pan. Sauté garlic briefly and add tomato paste. Add potatoes and broth. Stir in rosemary, paprika and cumin. Cover and simmer 20-30 minutes.
2.
Cut green tops of scallions crosswise into rings. Chop white parts of scallions and add to the potatoes. Mix cream with flour and stir with the potatoes. Simmer briefly. Season with salt and pepper. Serve ragout sprinkled with scallion greens.
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