Quantities are for one person. Weigh meat, fish, rice, pasta, legumes and boiled vegetables after cooking; weigh fresh fruit and vegetables after peeling and trimming.
Lenten potato stew, with bread
Potato stew with onion, carrot and tomato sauce, cooked over a low heat. A Lenten (plant-based) meal that tastes like home.
Prep time: 15 minCook time: 40 minServings: 1
Classic method
Ingredients
- 350 g potatoes (raw, peeled)
- 60 g carrots (raw, peeled)
- 60 g onion (raw, peeled)
- 100 g tinned tomatoes (with juice)
- 15 g olive oil (amount eaten)
- 100 g plain bread (ready to eat)
- Garlic, parsley, salt and pepper, to taste
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How to make it
- Peel the potatoes, carrot, onion and garlic. Dice the potatoes, slice the carrot into rounds and finely chop the onion.
- Heat the oil in a saucepan. Sweat the onion and carrot for 5–7 minutes with two tablespoons of water, then add the garlic.
- Add the potatoes and enough water to almost cover them. Simmer with the lid on, over a low heat, for 20–25 minutes, until tender.
- Add the passata and simmer for another 5–10 minutes, until the sauce thickens. Season with salt and pepper.
- Sprinkle with the parsley and serve the stew with the bread on the side.
Estimated nutritional values*
Per serving: one complete meal, with all the foods in the ingredient list
- Energy
- approx. 718 kcal
- Protein
- approx. 17,4 g
- Carbohydrates
- approx. 119,2 g
- Fat
- approx. 17,8 g
The calculation includes every component of the meal, including the bread, the oil and the foods served alongside. Quantities refer to the edible part, in the state indicated for each ingredient.
Source: A După gust recipe · Functional recipes
Part of: Functional recipes
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