Vegetable Stew
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
604
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 53.2 μg | (89 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 2,160 mg | (54 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams green String bean
- 2 carrots
- 2 small Parsnips
- 400 grams potatoes (cooked the day before)
- 200 grams fresh, thick Shelled fava bean
- 100 grams Peas
- salt
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 500 milliliters milk
- 2 Tbsps lemon juice
- sugar
- freshly ground peppers
- 2 Tbsps finely chopped parsley
- 200 grams Prosciutto
Preparation steps
1.
Rinse the green beans, cut off the ends and cut into 5 cm pieces. Peel, rinse and slice the carrots and parsnips. Peel and slice the potatoes.
2.
Blanch the green beans, beans, potatoes, peas, carrots and parsnips in boiling salt water for 6-8 minutes, until tender. Drain through a sieve, collecting the liquid. Melt the butter in a saucepan. Add the flour and saute. Pour in 125 ml (approximately 1/2 cup) of the vegetable water and the milk. Bring to a boil and season with lemon juice, sugar, salt and pepper. Add the vegetables and parsley. Serve garnished with parsley and prosciutto
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