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6 Serves
101 Mins
3 g
34 g
5 g
Heat the olive oil in a heavy-bottomed cast iron pot over medium heat.
Ingredients, vitamins, and health benefits
Olive Oil
Onion
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TunisianVitamin K
4 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
46 µg / 400 µgCalcium
86 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
598 mg / 4,700 mgSodium
447 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
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot, sautéing until they are soft and translucent.
Incorporate the assorted root vegetables and pour in the vegetable broth, ensuring everything is well combined.
Cover the pot and allow the stew to simmer gently, letting the vegetables tenderize and the flavors concentrate.
Season the stew with salt and black pepper to taste before serving hot.
Minced Garlic
Root Vegetables (Carrots, Celery Root, Parsley Root)
Vegetable Broth
Salt
Black Pepper
Vitamin A
11 µg / 900 µgVitamin C
10 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 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
46 µg / 400 µgCalcium
86 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
598 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15
g85
g2
g
Panamanian
CameroonianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g