4 Serves
99 Mins
5 g
48 g
7 g
Prepare the vegetables by peeling and chopping the onions, carrots, and potatoes into uniform bite-sized pieces.
Ingredients, vitamins, and health benefits
Onion
Carrots
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MoroccanVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
82 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
169 mg / 1,250 mgPotassium
1213 mg / 4,700 mgSodium
1325 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the chopped onions and minced garlic to the pot, sautéing until they become soft and fragrant.
Stir in the carrots, potatoes, and vegetable broth, ensuring the vegetables are well coated.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot to simmer until the vegetables are tender.
Season the stew with salt and black pepper to taste before serving hot.
Potatoes
Vegetable Broth
Olive Oil
Garlic
Salt
Black Pepper
Vitamin A
481 µg / 900 µgVitamin C
29 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
82 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
169 mg / 1,250 mgPotassium
1213 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35
g55
g30
g
Moroccan
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g