Winter Vegetable Stew

Taste
16Ingredients
200Calories
55Minutes

Ingredients

  • 4 tablespoons olive oil (2 fl. oz./60 ml)
  • 1 yellow onion (large, finely chopped)
  • 2 celery stalks (finely chopped)
  • 10 garlic cloves (smashed)
  • 2 tablespoons tomato paste
  • 1/2 cup medium dry sherry (4 fl. oz./125 ml)
  • 1/2 cup vegetable broth (4 fl. oz./125 ml)
  • 1 teaspoon sherry vinegar (or red wine vinegar)
  • 1 butternut squash (about 2 1⁄2 lb., 1.25 kg, peeled, seeded and cut into 1-inch, 2.5-cm chunks)
  • 3 parsnips (peeled and cut into 1-inch, 2.5-cm chunks)
  • 3 carrots (large, peeled and cut into 1-inch, 2.5-cm chunks)
  • 1 teaspoon dried tarragon
  • kosher salt
  • freshly ground pepper
  • 1 lemon
  • 1 bunch watercress (tough stems removed and leaves chopped)
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NutritionView more

200Calories
Sodium13%DV300mg
Fat14%DV9g
Protein6%DV3g
Carbs10%DV30g
Fiber32%DV8g

PER SERVING *

Calories200Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium300mg13%
Potassium800mg23%
Protein3g6%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate30g10%
Dietary Fiber8g32%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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