.jpg&w=3840&q=75)
4 Serves
117 Mins
Prepare the vegetables by peeling and chopping the carrots, potatoes, and onions into uniform bite-sized pieces using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin 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
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
445 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 stock pot over medium heat on the stove.
Add the chopped onions and minced garlic to the pot, sautéing until they are soft and fragrant.
Incorporate the carrots and potatoes into the pot, stirring to coat them with the aromatics.
Pour in the vegetable broth until the vegetables are fully submerged, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the stew until the vegetables are tender.
Season the stew with salt and black pepper to taste, then serve hot in bowls.
1
g40
g0
g
Syrian.jpg&w=3840&q=75)
Tunisian