Carrot and turnip stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 dash Pepper, black 1 tbsp Sunflower Oil 1 small Onions, raw 140 grams Crushed Tomatoes 20 grams Tomato Paste .5 tsp Salt 250 grams Turnips 300 grams Carrots, raw 1.5 cup (8 fl oz) Chicken Broth or Bouillon
Serving Size: 2 scoops
Brown the choped onion in oil. Add the remaining vegetables, tomato paste, salt and pepper and stir for 5 minutes. add the stock and cook over very low heat until vegetables are tender.
Brown the choped onion in oil. Add the remaining vegetables, tomato paste, salt and pepper and stir for 5 minutes. add the stock and cook over very low heat until vegetables are tender.
Nutritional Info Amount Per Serving
- Calories: 108.5
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,026.8 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 4.4 g
- Protein: 2.8 g
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