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Add a photoServings: 4
Ingredients
- 2 x Onions, peeled and minced
- 2 x Carrots, peeled and minced
- 3 Tbsp. Extra virgin olive oil
- 1 lrg Head of celery
- 2 x Potatoes, unpeeled, scrubbed and diced
- 1 1/2 lt Water (2 1/2 pints) (or possibly duck stock, chicken stock) Sea salt Black peppercorns Fresh parsley, minced
Directions
- Soften the onions and carrots in the extra virgin olive oil in a heavy, covered pan.
- Wash and scrape the celery sticks, split the main part of each one vertically and cut it into 2.5 cm (1 in) lengths. Stir the celery into the pan and leave it to steam-cook for 20-30 min over a low heat to bring out the flavour. Add in the washed and diced potatoes, cover with the water, season with a little salt and a few black peppercorns, bring to the boil and simmer for 20 min. Add in the minced parsley and liquidize.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 555g | |
| Recipe makes 4 servings | |
| Calories 184 | |
| Calories from Fat 91 | 49% |
| Total Fat 10.34g | 13% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Potassium 533mg | 15% |
| Total Carbs 21.6g | 6% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.27g | 3% |
| Protein 2.51g | 4% |
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