Braised Vegetables

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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)
1 serving contains
(Percentage of daily recommendation)
Calories270 kcal(13 %)
Protein5.4 g(6 %)
Fat15.4 g(13 %)
Carbohydrates27 g(18 %)

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
How healthy are the main ingredients?
potatoolive oilDillArtichokesaltcarrot

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.