Ingredients

Adjust Servings:

	840 g sliced carrots frozen
	280 g parsnip strips frozen
	100 g rypsiöljy
	3,9 l water
	78 g soy sauce
	2 g dried marjoram
	2 g dried basil
	168 g tomato paste
	365 g shredded kale frozen
	1400 g Tarhurin papu broad bean chunks fresh
	3 dl water
	45 g corn starch

Nutritional information

219 kJ / 52 kcal

Energy

1,85 g

Fat

0,15 g

Saturated Fat

3,28 g

Carbohydrates

2,26 g

Fibre

3,71 g

Protein

0,34 g

Salt

Gardener’s root vegetable stew

Ingredients

840 g sliced carrots
frozen
280 g parsnip strips
frozen
100 g rypsiöljy
3,9 l water
78 g soy sauce
2 g dried marjoram
2 g dried basil
168 g tomato paste
365 g shredded kale
frozen
1400 g Tarhurin papu broad bean chunks
fresh
3 dl water
45 g corn starch

Directions

Portion size: 345 grams
Yield from 20 portion recipe: 6.900 kg

Vegan

Allergens: soy
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Low FODMAP, Contains Soy

Note! This recipe is suitable for the low FODAMP diet when served with boiled potatoes, as long as none of the ingredients are changed.

Carbon footprint per portion (stew 345 g and potatoes 240 g): 0,2 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Measure the water into a pot and add the sliced carrots, parsnip strips, rapeseed oil and soy sauce. Heat up and let boil for a moment.

When the root vegetables have softened slightly, add the kale strips, broad bean chunks and tomato paste. Season with marjoram, basil and salt. Heat up the stew.

Mix the water and cornstarch into a slurry and pour it slowly into the pot, stirring continuously. Heat up the stew and keep stirring until it has thickened. Serve with boiled potatoes.