Potato and Vegetable Hot Pot
by sjlison
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INGREDIENTS
- 2 large potatoes
- 1 large carrot ; parsnip, turnip and swede
- 4 3/13 cups chicken stock
- Salt ; and pepper
- Fresh ; herbs to garnish
INSTRUCTIONS
Peel all the vegetables and cut into 3cm (1 inch) pieces and place them into a pot, cover with stock and bring to the boil.
Simmer until vegetables are cooked (approx 15 minutes) and season to taste. Garnish with fresh herbs.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (632g) | ||
| Recipe Makes: 1 | ||
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| Calories: 272 | ||
| Calories from Fat: 56 (21%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.2g | 8 % | |
| Saturated Fat 1.7g | 8 % | |
| Monounsaturated Fat 3g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 15.2mg | 5 % | |
| Sodium 763.2mg | 26 % | |
| Potassium 1039mg | 27 % | |
| Total Carbohydrate 38.3g | 11 % | |
| Dietary Fiber 2.8g | 11 % | |
| Sugars, other 35.4g | ||
| Protein 15.1g | 22 % | |
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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. |
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Calories per serving: 272
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