4 Serves
129 Mins
Prepare the pulaka by peeling and cutting it into uniform cubes, then finely chop the onions and garlic.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
21 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
22 mg / 1,250 mgPotassium
115 mg / 4,700 mgSodium
874 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onions and garlic until fragrant and translucent.
Add the cubed pulaka and vegetable broth to the pot, ensuring the root vegetables are fully submerged.
Bring the stew to a gentle boil, then reduce heat to low and simmer for 90 minutes until the pulaka is tender.
Season the stew with salt and black pepper to taste, then serve hot.
25
g75
g24
g
