Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
943
Calories
26g
Protein
21g
Fat
163g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 1 large parsnip, peeled and shredded
- 2 large russet potatoes, scrubbed and shredded
- 2 large carrots, peeled and shredded
- 3 leeks (white and light green parts only) or 1 onion, chopped
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs, beaten
- Salt and pepper to taste
- 1/2 cup vegetable oil
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