Root Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Root Vegetable Stew calories by ingredient


Introduction

Beets, turnips, parsnips and spinach in vegetable or chicken stock. Beets, turnips, parsnips and spinach in vegetable or chicken stock.
Number of Servings: 12

Ingredients

    Beets, parsnips, turnips, fresh spinach, yellow onion, garlic, vegetable or chicken stock, olive oil, basil, sage, salt, pepper

Directions

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.