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4 Serves
93 Mins
Heat the olive oil in a large Dutch oven over medium heat.
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TunisianVitamin K
13 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 mgFolate
30 µg / 400 µgCalcium
90 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
216 mg / 1,250 mgPotassium
804 mg / 4,700 mgSodium
1607 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Add the chopped yellow onion and minced garlic to the Dutch oven, sautéing until softened and fragrant.
Stir in the root vegetables and tomato paste, cooking for a few minutes to coat the vegetables evenly.
Pour in the vegetable stock and bring the mixture to a gentle boil.
Whisk in the creamy peanut butter until fully incorporated into the broth, then reduce heat to low and simmer for 50 minutes until the stew thickens.
Season the stew with salt and black pepper to taste before serving hot.
104
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Turkish
Thai