Ragout de Pommes de Terre et Carottes (Ragout of potatoes and carrots)
- Total Time
- 40 minutes
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Ingredients
- 3Idaho potatoes, about 1 pound total weight
- 6carrots, trimmed, about ¾ pound total weight
- 1tablespoon butter
- ½cup finely chopped onion
- 1cup chicken broth
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½bay leaf
- 1sprig fresh thyme or ½ teaspoon dried
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
213 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 6 grams protein; 772 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes and cut them into half-inch slices. Cut each slice into half-inch strips. Cut each strip into half-inch cubes. There should be about two and one-half cups.
- Step 2
Peel the carrots and cut them into cubes about the same size as the potatoes. There should be about two cups.
- Step 3
Heat the butter in a heavy saucepan and add the onion. Cook, stirring, until wilted.
- Step 4
Add the potatoes, carrots, broth, salt, pepper, bay leaf and thyme. Cover closely and cook 20 to 25 minutes or until vegetables are tender. Serve sprinkled with chopped parsley.
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