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4 Serves
67 Mins
Prepare the vegetables by peeling and dicing the potatoes and carrots into uniform bite-sized pieces, and finely chopping the onions and garlic.
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SwissVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
27 µg / 400 µgCalcium
37 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
62 mg / 1,250 mgPotassium
416 mg / 4,700 mgSodium
1122 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onions until translucent, then add the garlic and cook until fragrant.
Add the potatoes and carrots to the pot, stirring to coat them in the aromatic oil mixture.
Pour in the vegetable broth, cover the pot, and simmer the stew for 30 minutes or until the vegetables are fork-tender.
Season the stew with salt and black pepper to taste, then serve hot.
8
g24
g7
g
Ethiopian
Thai