Vegetable Stew

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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
254
calories
Calories
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Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie254 cal.(12 %)
Protein7 g(7 %)
Fat14 g(12 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage9.4 g(31 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A2.6 mg(325 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.8 mg(15 %)
Vitamin K100.2 μg(167 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.6 mg(43 %)
Folate162 μg(54 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C40 mg(42 %)
Potassium1,032 mg(26 %)
Calcium171 mg(17 %)
Magnesium52 mg(17 %)
Iron2 mg(13 %)
Iodine17 μg(9 %)
Zinc1.1 mg(14 %)
Saturated fatty acids8.4 g
Uric acid154 mg
Cholesterol33 mg
Complete sugar14 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
1 bunch baby carrots (500 grams)
2 medium-sized Leeks
4 stalks Celery
4 Tbsps butter
1 l Vegetable broth
salt
freshly ground peppers
Nutmeg
1 Tbsp finely chopped parsley
2 slices Farmhouse bread
How healthy are the main ingredients?
carrotCeleryparsleyLeeksaltNutmeg
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Preparation steps

1.

Rinse carrot, peel if necessary and cut into slices. Rinse leeks, trim and cut into rings. Rinse celery, trim and cut into thin slices. Set aside celery leaves.

2.

Heat 2 tablespoons of butter in a pot and fry prepared vegetables for five minutes. Add vegetable broth to the pot, mix, cover, simmer for about 15 minutes and season with salt, pepper and nutmeg. Coarsely chop celery leaves and mix in a bowl with parsley.

3.

Cut bread into small cubes and fry in a pan with remaining butter.

4.

Serve stew in deep plates garnished with croutons, parsley and celery leaves.

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