LIVE
Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1999

Gallery

Credit: Randy Mayor; Styling: Mary Catherine Muir

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven over medium heat. Add onion, thyme, garlic, and bay leaves, and cook 12 minutes or until onion begins to brown. Add carrot and next 6 ingredients (carrot through potatoes), and cook 5 minutes. Add wine, and bring to a boil. Reduce heat; simmer until wine is reduced to 1/2 cup (about 5 minutes). Stir in flour and tomato paste with a whisk; cover and cook 2 minutes. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until carrot is tender. Garnish with chopped parsley, if desired.

    Advertisement

Nutrition Facts

289 calories; calories from fat 23%; fat 7.3g; saturated fat 1g; mono fat 5g; poly fat 0.8g; protein 6.4g; carbohydrates 52.3g; fiber 6.7g; iron 4.8mg; sodium 357mg; calcium 82mg.
Advertisement