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Light Fennel, Red Pepper and Butternut Stew
ALLOTMENT 2 KITCHEN9Ingredients
45Minutes
90Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cloves garlic (crushed)
- 350 grams butternut squash (peeled and diced small)
- 1 Tbsp. caraway seeds
- 2 red chillies (sliced including seeds)
- 100 grams carrots (peeled and sliced)
- 1 red pepper (deseeded and diced)
- 1 fennel (core removed and roughly chopped)
- 300 mL vegetable stock
- salt (to taste.)
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium550mg23% |
| Potassium720mg21% |
| Protein2g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A290% |
| Vitamin C110% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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