Photo: K8
Estimated Nutrition (whole recipe, rough)
335
Calories
9g
Protein
1g
Fat
78g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| 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
- 3 1/2 quarts water (14 cups)
- 2 whole large leeks, trimmed, halved lengthwise, sliced (about 6 cups)
- 1 pound carrots, peeled, cut into 1/2-inch rounds
- 2 medium potatoes (10 to 11 ounces total), scrubbed, diced
- 2 large unpeeled onions (1 1/4 to 1 1/2 pounds total), cut into 1-inch cubes
- 3 large celery stalks, sliced
- 2 large parsnips, peeled, cut into 1/2-inch slices
- 1 cup chopped fennel stalks and fronds (reserve bulb for another use)
- 1 cup coarsely chopped fresh Italian parsley (with stems)
- 6 garlic cloves, peeled
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon fine sea salt
- 1 teaspoon whole black peppercorns
- 3 fresh mint sprigs (optional)
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