Pork Parsnip Stew Ingredients
Boneless pork loin (cut into 1/2 inch pieces) - 1.5 lbs
Onion (chopped) - 1.5 cups
Celery (thinly sliced) - 1 cup
Peeled parsnip (1/2 inch thick slices) - 4 cups
Tomato paste - 1/4 cup
Olive oil - 1 tbsp
Dried sage - 2 tsp
Dried thyme - 1 tsp
Salt - 1 tsp
Ground black pepper
- 1/4 tsp
Chicken broth - 3 cups
Bay leaves - 2
Dried apricots (chopped) - 1/4 cup
Fresh parsley (chopped) - 2 tbsp
Cooking Instructions
- Heat oil in dutch oven on medium-high heat
Add in pork and cook for 5 - 7 minutes until browned, and remove from the pan
- Add onion, celery, and 2 tbsp of water to the pan and cook for 3 minutes, and then return the pork to the pan
- Add tomato paste, sage, thyme, kosher salt, black pepper, chicken broth, and bay leaves, and bring to a boil
- Reduce the heat, cover, and simmer for 1 hour
- Add in parsnip and apricots, and simmer for another 30 minutes
- Garnish with parsley
Nutrition Facts
Servings: 6
Calories: 349
Fat: 9.1g
Saturated Fat: 2.6g
Monounsaturated Fat: 4.7g
Polyunsaturated Fat: 1g
Protein: 29.6g
Carbs: 36.3g
Fiber: 7.4g
Cholesterol: 67mg
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