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Diced potatoes stewed with onions, garlic, tomatoes, and rutabaga in broth. Chicken, beef, or vegetable broth may be used.
Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- ½ large onion, chopped
- 1 plum tomato, chopped
- 6 potatoes, diced
- ½ rutabaga, diced
- dried oregano, to taste
- salt and freshly ground black pepper to taste
- 2 cups chicken broth
Directions
Step 1
Heat the oil in a skillet over medium heat, and saute the garlic and onion until tender. Stir in the tomato, and cook until heated through. Mix in potatoes and rutabaga. Season with oregano, salt, and pepper. Pour in the broth, and bring to a boil. Reduce heat to low, and continue cooking 15 minutes, or until potatoes and rutabaga are tender.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 205 | |
| % Daily Value * | |
| Total Fat3g | 3% |
| Saturated Fat0g | 2% |
| Sodium21mg | 1% |
| Total Carbohydrate42g | 15% |
| Dietary Fiber6g | 21% |
| Total Sugars4g | |
| Protein5g | |
| Vitamin C53mg | 264% |
| Calcium50mg | 4% |
| Iron2mg | 11% |
| Potassium1057mg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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