Potato stew with vegetable stew

For very healthy and warm lunch For these days of cool autumn, today I propose the possibility of making a delicious potato stew with vegetable stew. A plate rich in vitamins, nutrients and Lots of energy to cope with the day to day.

Carrots have a high degree of Vitamins B, C and D, on the contrary, green beans are also very nutritious, since they have little caloric value and many minerals, such as potassium and calcium.

Ingredients

• 4-5 medium potatoes.
• 1 large carrot.
• 300 g of green beans.
• 1/2 onion.
• Olive oil.
• White wine.
• Water.
• Salt
• Thyme.

Preparation

First of all, we will peel the potatoes, then we will wash them and cut them the disappointments. You have to make a cut in which the typical tear is heard, so that later the potato releases the starch and the broth is thick. We will put them in a quick pot to cook with water for 20 minutes.

At the same time, we will cook the green beans in a pot with water for about 8-10 minutes. I have used frozen ones, but if you prefer them from the greengrocer much better, the result is the same.

In addition, we will cut the onion well chopped, and the carrot into small cubes. We will poach these two ingredients in a pan with olive oil. When they are almost almost, we will add a little white wine and let the alcohol reduce for a few minutes, then remove from the heat.

When the potatoes and beans are cooked, in a olla We will put the poached carrot and onion, the drained potatoes and the green beans. Cover with water, add salt and thyme and cook until the broth thickens a little.

More information - Meat stew with potatoes, source of energy

More information about the recipe

Preparation time 10 minutes

Cooking time 10 minutes

Total time 20 minutes

Kilocalories per serving 273