afoona
Root Vegetable Stew with Tomatoes
vegetables

Root Vegetable Stew with Tomatoes

A root vegetable stew with carrots, potatoes and peas in a rich tomato sauce

⏱ 50 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts

👨‍🍳 Method

For the Fried onion

  1. 1
    Heat the olive oil in a wide pot over medium heat.
    ⚙ Pan-fryingStoveWide, shallow pot
  2. 2
    Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
    ⚙ Adding to the hot fat and fryingStove
    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

  1. 3
    Add the garlic, cumin, turmeric, paprika, salt and black pepper and stir.
  2. 4
    Add the carrot, potatoes, tomatoes, tomato paste and water and bring to a boil.
    Stove
  3. 5
    Turn down the heat, cover and simmer 25–30 minutes.
    ⚙ SimmeringStoveLid
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  4. 6
    Add the peas and cook another 5 minutes.
    Stove
  5. 7
    Sprinkle the cilantro on top.
  6. 8
    Serve the stew with bread.
257calories
7 gprotein
37 gcarbs
8 gfat
● protein 12%● carbs 60%● fat 28%

Per serving (391 g), of 4 servings

For the Fried onion · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Lid · Also works: Aluminum foil (tight aluminum foil) · Plate (an upside-down plate)
  • Wide, shallow pot · Also works: Deep skillet (sauté pan) (None) · 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)

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