Swede and carrot stew

Ingredients for 4 servings:

• 750 g potatoes
• 1 turnip(s), approx. 1 kg
• 300 g carrot(s)
• 1 m.-sized onion(s)
• 2 tbsp oil
• Salt and pepper, black
• Worcestershire sauce
• 1 tsp thyme, dried
• 2 bay leaves
• 1 ¼ liters of water
• 3 tbsp vegetable broth, granulated
• 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

low-calorie main course

Peel and wash the potatoes, turnip, and carrots. Cut the potatoes into large chunks, the carrots into thick slices, and dice the turnip into medium-sized pieces. Dice the onion and fry in oil until translucent. Add the potatoes, turnip, and carrots and fry while stirring. Season with salt, pepper, thyme, and bay leaves. Pour in about 1 1/4 liters of water and bring to a boil. Stir in the granulated stock, cover, and simmer over medium heat for about 30 minutes. Wash the parsley, pat dry, and chop. Season the stew to taste with salt, pepper, and Worcestershire sauce. Serve sprinkled with parsley.