Braised Vegetables

Name: Braised Vegetables
Total time: 1 h 10 min
Yield: 4
Cuisine: Greek
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

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Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

270

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(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

servings

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?

potato olive oil Dill Artichoke salt carrot

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Preparation steps

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.

Peel and finely chop the carrot. Peel and rinse potatoes, cutting them smaller if desired. Rinse and chop the scallions.

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.