Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
367
Calories
11g
Protein
13g
Fat
55g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Peas | 1/2 cup (72g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turnip | 1 medium (122g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Peppermint | 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
- 12 ounces carrots, peeled, cut on slight diagonal into 1/4 -inch-thick slices
- 12 ounces turnips, peeled, cut into 1/2-inch cubes
- 2 cups shelled fresh peas (from about 2 pounds in pods) or 2 cups frozen peas (10 ounces), thawed
- 8 ounces sugar snap peas, strings removed
- 1/4 cup reserved herb butter (from
- )
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons chopped fresh mint
- Fleur de sel*
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