Vegetable Stew with Sausages
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
425
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 143.8 μg | (240 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 223 μg | (74 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 209 mg | (220 %) | ||
| Potassium | 1,503 mg | (38 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small head Cauliflower
- 3 shallots
- 2 carrots
- 150 grams button Mushroom
- 22 grams green Beans
- 1 stalk Leeks
- 2 Tbsps butter
- 1 tsp dried Lovage
- ½ tsp Caraway
- cayenne pepper
- 800 milliliters Vegetable broth (Instant powdered)
- 4 Hot dogs
- 2 Tbsps chopped parsley
Preparation steps
1.
Rinse cauliflower and divide into florets. Peel and finely dice shallots. Peel carrots and cut into cubes. Wipe mushrooms clean and coarsely chop. Rinse, trim and break beans into pieces. Halve leek lengthwise, rinse thoroughly and cut white and light green parts crosswise in slices.
2.
Melt butter in a saucepan. Add vegetables and sauté, stirring. Season with lovage, caraway seeds and a pinch of cayenne pepper. Add broth, bring to a boil and simmer about 15 minutes.
3.
Add sausages and cook over very low heat, about 5 minutes. Serve stew sprinkled with parsley.
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