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Country Style Potato Stew

Veggie.Lover's picture
  Olive oil 2 Fluid Ounce (60 Milliliter)
  Butter 2 Ounce (50 Gram)
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), crushed
  Celery 4 Ounce (100 Gram)
  Carrots 4 Ounce (100 Gram)
  Turnips 4 Ounce (100 Gram)
  Swedes 4 Ounce (100 Gram)
  Cabbage 4 Ounce (100 Gram)
  New potatoes 1 Pound, quartered (450 Gram)
  Tomato puree 2 Ounce (50 Gram)
  Water 2 Pint (1.15 Liters)
  Thyme leaves 1 Pinch, chopped
  Bay leaf 1
  Green peas 4 Ounce, shelled (100 Gram)
  Runner beans/Mangetout 4 Ounce, shredded or whole respectively (100 Gram)
  Mange-tout 4 Ounce, shredded
  Sea salt To Taste
  Freshly ground black pepper To Taste
  Chopped chervil 1 Pinch (Fresh)
  Freshly chopped parsley 1 Pinch
  Chopped marjoram 1 Pinch (Fresh)
  Chopped mint 1 Pinch (Fresh)

1. In a large casserole dish, heat the butter and the oil.
2. Add the onion and the garlic
3. Stir-fry the mix for four minutes and set aside.
4. Wash, peel the vegetables and cut the celery, carrots, turnip and swede (rutabaga) into equal pieces Shred the cabbage.
5. Tip these vegetables into the pan
6. Cover with the lid to prevent steam escaping and cook for 5 minutes. Stir well.
7. To the same pan, add the potatoes, tomato puree, water, thyme, and bay leaf. Cook uncovered for 20 minutes
8. Add the peas and the beans and cook for 10 minutes covered
9. Season to taste

10. Serve in individual soup bowls and sprinkle the rest of the herbs on just before serving
11. Serve wholemeal buttered bread or toasted bread as an accompaniment.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1615 Calories from Fat 951

% Daily Value*

Total Fat 108 g166%

Saturated Fat 37.8 g188.9%

Trans Fat 0 g

Cholesterol 121.9 mg40.6%

Sodium 1835.9 mg76.5%

Total Carbohydrates 146 g48.8%

Dietary Fiber 37.4 g149.7%

Sugars 48.8 g

Protein 25 g50.6%

Vitamin A 472.3% Vitamin C 468.5%

Calcium 49.1% Iron 51.5%

*Based on a 2000 Calorie diet


Country Style Potato Stew Recipe