Vegetable stew with lemon

Ingredients

• 1 carrot
• 1 turnip
• 2 potatoes
• 1 parsnip
• 2 onions
• 2 tomatoes
• 1 teaspoon lemon juice
• 1 teaspoon vegan butter
• 2 teaspoons whole wheat flour
• Salt to taste

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Instructions

1. Scrape the carrot, turnip and parsnip and peel the potatoes and onions.
2. Slice the onions and fry them in the vegan butter in a pot, shaking it, until golden, without letting them burn or the stew will turn bitter.
3. Cut the other vegetables into quarters, add them and barely cover with water. Bring to a boil and simmer very gently until tender.
4. Separately, peel the tomatoes, halve them and cook them covered, without water, until they fall apart.
5. Add them to the stew with the lemon juice and salt, and thicken it with the flour dissolved in a little water just before serving.

Nutrition facts

Approximate, per serving (about 561 g). Calculated with data from USDA FoodData Central.