Celery Root Stew
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
184
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delicious vegan stew is packed with antioxidants, vitamins and minerals thanks to the mixture of healthy vegetables, and contains less than 250 calories per serving.
Add a dollop of yogurt or a plant-based alternative on top of this stew before serving.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 184 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 102.2 μg | (170 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 248 μg | (83 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 275 mg | (289 %) | ||
| Potassium | 1,482 mg | (37 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tomatoes
- 14 ozs Celery root
- 4 carrots
- 4 shallots
- 4 green Bell pepper
- 3 Tbsps olive oil
- 16 ozs Vegetable broth
- 1 tsp ground Caraway
- salt
- freshly ground black peppers
- 2 Tbsps chopped parsley
Preparation steps
1.
Peel the tomatoes, halve, remove the seeds and cube the flesh. Peel and dice the celery root and carrots. Peel and finely chop the shallots. Rinse the peppers, halve, remove the seeds and ribs and dice.
2.
Saute the shallots in hot oil until translucent. Add the remaining vegetables and saute briefly. Deglaze with the broth. Season with caraway, salt and pepper. Partially cover the pot and let simmer for about 10 minutes, stirring occasionally.
3.
Serve sprinkled with parsley.
