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4 Serves
96 Mins
Prepare the vegetables by peeling and chopping the carrots, potatoes, and onions into uniform bite-sized pieces.
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FrenchVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
26 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
448 mg / 4,700 mgSodium
1997 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
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onions and minced garlic until they are soft and fragrant.
Add the chopped carrots and potatoes to the pot, stirring to coat them in the aromatic oil mixture.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pot and simmer the stew for 60 minutes, or until the vegetables are tender and the flavors have melded.
Season the stew with salt and black pepper to taste, then serve hot.
26
g53
g41
g
Algerian