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Suggest a better descriptionHeat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft and translucent, 3 to 5 minutes. Stir in the ground cumin and coriander. Add the jalepe?o, carrots, potatoes, turnips, squash, tomatoes, stock, and the bouquet garni. Bring to a boil, reduce the heat to simmer and cook, stirring occasionally until the vegetables are fork tender, 30 to 35 minutes. Just before serving, add the chopped parsley and cilantro. Taste and adjust for seasoning. Notes: A bouquet garni is a bundle of herbs used for flavoring soups and sauces. Classically, it consists of thyme, parsley, bay leaves, and peppercorns and is tied together in cheesecloth. (I like a strong bouquet garni.) ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Recipe by: Virginia Willis
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 8 servings | ||
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Calories: 48 | ||
Calories from Fat: 5 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.2mg | 0 % | |
Potassium 284.2mg | 7 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 8.8g | ||
Protein 1.3g | 2 % | |
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: 48
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