Root Vegetable Stew
- Number of Servings: 12
Ingredients
Beets, parsnips, turnips, fresh spinach, yellow onion, garlic, vegetable or chicken stock, olive oil, basil, sage, salt, pepper
Saute garlic and onion in olive oil until onion is translucent. Add chopped root vegetables (1" cubes) and stir in more olive oil until lightly coated. Saute vegetables until lightly browned. Pour in stock and bring to a boil. Add spinach and stir to wilt down. Turn heat down and simmer until beets are tender. Season to taste with sage, basil, salt and pepper.
Serving Size: makes 12 generous 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LADY_WUNDER.
Serving Size: makes 12 generous 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LADY_WUNDER.
Nutritional Info Amount Per Serving
- Calories: 95.5
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 215.8 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 3.1 g
- Protein: 2.6 g
Member Reviews