6 Serves
91 Mins
Peel and dice the boiling potatoes and pumpkin or squash into uniform cubes using a chef's knife on a cutting board.
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Vitamin E
1 mg / 15 mgVitamin K
2 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 mgVitamin B12
0 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
34 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
354 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat on the stove.
Sauté the finely chopped onion and garlic in the pot until softened and fragrant.
Add the diced potatoes, pumpkin, and corn kernels to the pot, then cover with water or broth and bring to a boil.
Reduce heat and simmer the stew until the vegetables are tender, stirring occasionally with a wooden spoon.
Season the stew with salt and black pepper to taste, then stir in the fresh cheese just before serving.
25
g75
g24
g
