Vegetable Stew with Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 53 μg | (88 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 1,617 mg | (40 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 4 carrots
- 2 small Zucchini
- 3 stalks Celery
- 1 Kohlrabi
- 500 grams small waxy potatoes
- 1 onion
- 300 milliliters Vegetable broth
- 2 Tbsps butter
- 150 grams Sour cream
- 4 eggs
- salt
- freshly ground peppers
- 1 tsp grated Lemon peel
- 1 tsp cornstarch
- 2 Tbsps Mustard
- 1 bunch Cress
Preparation steps
Peel carrots and cut diagonally into thin slices.
Rinse zucchini and celery, trim and cut into about 1 cm (approximately 1/2-inch) thick slices . Peel the kohlrabi, quarter and cut into 0.5 cm (approximately 1/4 inch) slices. Peel the potatoes and cut into quarters lengthwise.
Peel the onion and chop. In a saucepan, heat the vegetable broth.
Cook onion in a pot in butter until translucent. Add carrots, celery, kohlrabi and potatoes and simmer 5 minutes. Stir in zucchini.
Pour in vegetable broth and simmer everything covered for 10 minutes. Stir in the sour cream. Cover and cook an additional 8 minutes.
Cook eggs about 7 minutes in boiling water, then rinse in cold water, peel and cut in half lengthwise.
Mix cornstarch with a little water until smooth, stir into the vegetables, bring to a boil and cook until thickened slightly. Season with salt, pepper and lemon zest.
Remove from the heat and stir in the mustard.
Arrange the vegetables on plates and garnish with eggs and cress.
