4 Serves
77 Mins
Peel and dice the boiling potatoes, pumpkin, and onions using a chefs knife on a cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
44 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
99 mg / 420 mgPhosphorus
336 mg / 1,250 mgPotassium
1248 mg / 4,700 mgSodium
2812 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
8 g / 20 gCholesterol
111 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat.
Add the diced onions and garlic to the pot, sautéing until translucent.
Stir in the potatoes and pumpkin, then add enough water or broth to cover the vegetables and simmer until tender.
Season the stew with salt and pepper, then use a potato masher to lightly crush some of the vegetables to thicken the sauce before serving.
25
g75
g24
g
