Parsnip Stew
Servings 2 servings
Calories 541kcal
Ingredients
- 1 tbsp Extra-virgin olive oil
- 2 tbsp Red onion diced, save some for garnish if desired
- 1/4 cup Carrots chopped small
- 2 cloves Garlic minced
- 6 oz Ground turkey
- 1/2 tbsp Ground cumin
- 1/4 tsp Cinnamon
- 1/2 tbsp Paprika
- 1 tbsp Tomato paste
- 2 cups Chicken broth
- 1/4 cup Garbanzo beans drained and rinsed
- 1 cup Parsnips peeled and cut into bite sized pieces
- 2 tbsp Fresh cilantro chopped
- 2 slices Crusty bread toasted
Instructions
- Heat a pot over medium heat. Once hot, add the oil. Saute the onion, carrot, and garlic until the onion starts to soften. Crumble in the ground turkey, cumin, cinnamon, and paprika.
- Stir in tomato paste, and chicken broth, and season with salt and pepper. Stir in the garbanzo beans and parsnips. Bring to a simmer to build flavor until the parsnips are tender. Taste and adjust the seasoning with salt and pepper or additional spices if needed.
- Garnish with cilantro. Serve with bread.
Nutrition
Calories: 541kcal | Carbohydrates: 21g | Protein: 27g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1178mg | Potassium: 905mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2391IU | Vitamin C: 39mg | Calcium: 225mg | Iron: 6mg