Apricot gives the stew a surprisingly sweet taste.
Ingredients
-
2 parsnips (approx. 300 grams)
-
1 winter carrot
-
1 thin leek
-
1 tablespoon oil
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1 teaspoon cumin seeds
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½ teaspoon coriander seeds
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½ teaspoon turmeric (turmeric, turmeric)
-
1 dried pepper
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1 dl vegetable stock with less salt
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6 dried apricots
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1 large pot or large can of white beans (drained weight approx. 450 grams)
Preparation
- Scrape the parsnips and carrot. Cut the vegetables into strips.
- Clean the leek and cut the leek into rings.
- Heat the oil in a frying pan and fry the cumin seeds, coriander seeds and turmeric until fragrant. Crumble the pepper on top.
- Saute the leek briefly.
- Add the parsnip and carrot with the stock and sauté the vegetables for 10 minutes.
- Wash the apricots and cut or cut into strips.
- Drain the white beans. Mix the white beans and the apricots through the vegetables and heat through.
Number of persons
2
Duration
15-30 minutes
| Energy |
455 kcal |
|---|---|
| Egg white |
20 grams |
| Carbohydrates |
55 grams |
| Fat |
10 grams |
| Saturated fat |
2 grams |
| Fiber |
25 grams |
| Salty |
1.82 grams |
