“Diced potatoes stewed with onions, garlic, tomatoes, and rutabaga in broth. Chicken, beef, or vegetable broth may be used.” - by Marta Olynyk
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat the oil in a skillet over medium heat, and saute the garlic and onion until tender. Stir in the tomato, and cook until heated through. Mix in potatoes and rutabaga. Season with oregano, salt, and pepper. Pour in the broth, and bring to a boil. Reduce heat to low, and continue cooking 15 minutes, or until potatoes and rutabaga are tender.
Nutrition
Amount Per Serving (6 total)
- Calories
- 205 cal
- 10%
- Fat
- 2.6 g
- 4%
- Carbs
- 42 g
- 14%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This was pretty good. I doubled the onion and the rutabaga. Next time I will double the tomato as well. It took longer than 15 minutes to cook but that may have had to do with the size of my diced po..." See moretato and rutabaga. Since the seasoning is all listed to taste you can suit it to your own taste buds. I would have prefered some added spices, I just can't put my finger on which ones. I did feel like it was missing a little something. Hence the 4 star rating. It was a pretty good overall dish though. Thank You Marta."
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