Ragout de Pommes de Terre et Carottes (Ragout of potatoes and carrots)
Published November 17, 1981
- Total Time
- 40 minutes
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Ingredients
3 Idaho potatoes, about 1 pound total weight
6 carrots, trimmed, about ¾ pound total weight
1 tablespoon butter
½ cup finely chopped onion
1 cup chicken broth
Salt to taste, if desired
Freshly ground pepper to taste
½ bay leaf
1 sprig fresh thyme or ½ teaspoon dried
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
41 grams carbs; 9 milligrams cholesterol; 217 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 7 grams fiber; 779 milligrams sodium; 6 grams protein; 7 grams sugar
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.
Private Notes