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6 Serves
107 Mins
Heat the olive oil in a large Dutch oven over medium heat.
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Vitamin E
1 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
117 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
286 mg / 1,250 mgPotassium
976 mg / 4,700 mgSodium
2506 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
9 g / 28 gSugar
16 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Add the chopped onions and minced garlic to the Dutch oven, sautéing until the onions are translucent and fragrant.
Incorporate the root vegetables and assorted vegetables, stirring to coat them in the aromatic oil.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat to low.
Cover the pot and simmer the stew, allowing the vegetables to soften and the flavors to meld together.
Season the stew with salt and black pepper to taste before serving hot.
8
g13
g8
g
Moroccan
American