Try this Provenval Ragout of Tomatoes, Fennel And Potato recipe, or contribute your own.
Suggest a better descriptionPlace all except tomato pesto and Chiles, into a saucepan; bring to a boil and simmer for 25 minutes. Mix the sun-dried tomato pesto with the Chiles, stir into the stew and serve with crusty bread. NUTRITION: estimated by Mastercook 236 cals, 8g fat (30% cff) NOTES : A mild chile dish with just a hint of fire: a good introduction to spicy food. ~~PANTRY ~Harissa paste is one of the great ingredients of North African and Middle Eastern cooking. You can buy ready-made in jars or cans or you can make your own. Soak the dried chiles in warm water for 1 hours. Drain and puree with fresh cilantro and mint, a pinch of salt, some garlic and enough oil to produce a thick paste. ~Fingerlings or red-skinned salad potatoes may be used in this recipe. Recipe by: Basic Flavorings: Chiles (1996) Clare Gordon-Smith (ed)
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 4 servings | ||
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Calories: 65 | ||
Calories from Fat: 13 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 172.1mg | 6 % | |
Potassium 400.6mg | 11 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 10g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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