Braised Vegetables
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calories | 270 kcal | (13 %) | ||
Protein | 5.4 g | (6 %) | ||
Fat | 15.4 g | (13 %) | ||
Carbohydrates | 27 g | (18 %) |
Author of this recipe:

EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 4 small Artichoke
- salt
- Juice (of 2 lemons)
- 4 carrots
- 500 grams small potatoes
- 1 bunch scallions
- 6 Tbsps olive oil
- 1 garlic clove
- 250 milliliters Vegetable broth (Instant)
- freshly ground pepper
- 1 bunch Dill
Preparation steps
1.
Rinse artichokes, cut off the stems and the leaf tips. Remove the outer leaves. Cook in slightly salted water with the juice of 1 lemon for 20 minutes.
2.
Peel and finely chop the carrot. Peel and rinse potatoes, cutting them smaller if desired. Rinse and chop the scallions.
3.
Heat olive oil in a large dutch oven. Take artichokes from the boiling water. Briefly fry vegetables and potatoes in hot oil. Peel the garlic, squeeze through a garlic press and add to the pan. Pour in broth, cover and cook everything for 30-40 minutes. After 20 minutes, pour in the remaining lemon juice. Season with salt and pepper. Rinse dill, shake dry and chop. Sprinkle it over the vegetables. Serve.