Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
1404
Calories
38g
Protein
51g
Fat
201g
Carbs
Counts 24 of 27 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 24 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Turnip | 1 medium (122g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Green Lentil | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds russet potatoes, unpeeled
- 3 pounds Yukon Gold potatoes, unpeeled
- 1/2 cup (1 stick) unsalted butter, cut into 1/2" cubes
- 1 1/2-2 cups whole milk, warmed
- Kosher salt
- 1 ounce dried porcini mushrooms
- 3/4 cup brown or French green lentils
- 6 garlic cloves, divided, plus 2 tablespoons chopped garlic
- 1 teaspoon kosher salt plus more
- 5 tablespoons olive oil, divided
- 3 cups coarsely chopped onions
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 cups dry white wine
- 8 cups vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons gluten-free white miso or 2 teaspoons gluten-free tamari soy sauce
- Freshly ground black pepper
- 12 cups 1/2" pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips)
- 1 cup frozen pearl onions, thawed, halved
- 2 4" rosemary sprigs
- 2 cups bite-size pieces mixed fresh mushrooms
- 1/4 cup chopped mixed fresh herb (such as parsley, chives, and sage)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes