Ragout de Pommes de Terre et Carottes (Ragout of potatoes and carrots)

Ingredients

  • 3 Idaho potatoes, about 1 pound total weight
  • 6 carrots, trimmed, about 3/4 pound total weight
  • 1 tablespoon butter
  • ½ cup finely chopped onion
  • 1 cup chicken broth
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ½ bay leaf
  • 1 sprig fresh thyme or 1/2 teaspoon dried
  • 2 tablespoons finely chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      176 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 4 grams protein; 9 milligrams cholesterol; 153 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Peel the potatoes and cut them into half-inch slices. Cut each slice into half-inch strips. Cut each strip into half-inch cubes. There should be about two and one-half cups.
  2. Peel the carrots and cut them into cubes about the same size as the potatoes. There should be about two cups.
  3. Heat the butter in a heavy saucepan and add the onion. Cook, stirring, until wilted.
  4. Add the potatoes, carrots, broth, salt, pepper, bay leaf and thyme. Cover closely and cook 20 to 25 minutes or until vegetables are tender. Serve sprinkled with chopped parsley.

40 minutes

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