Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tablespoon olive oil
- 1 onion, sliced
- 3 carrots, cut into chunks
- 2 turnips, quartered
- 450g new potatoes
- 240ml vegetable stock
- 2 tablespoons freshly chopped parsley
- 1 tablespoon freshly chopped coriander
- 90ml water
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 1/2 lemon zest
- 200g green olives
- =
Directions
Put the oil into a saucepan over medium heat. Add the onion when the oil is hot and leave for 5 minutes. Stir occasionally so the onion doesn't burn.
Add the carrots, turnips, potatoes, and stock to the pan and bring it to the boil.
Reduce the heat immediately. Cover the pan and cook for 15 minutes.
Whilst the vegetables are cooking, place the parsley, cilantro, lemon juice, paprika, and water in a blender. Blend until the mixture resembles a smooth paste.
After the pan has been on for 15 minutes, add the herb mixture to the vegetables, along with the lemon zest and olives. Cover and cook for 20 minutes. Be sure to stir every now and again.
Serve piping hot with rice or couscous.
This recipe serves 4.